the gravity of the solution also affects utilization. a higher gravity wort is less capable of isomerizing the hop acids so you get less IBUs (taste and analysis confirm this) the higher the gravity of the wort.
You know, I was reading earlier today that supposedly John Palmer and others now state that hop utilization is independent of wort gravity. These were third person attributions on another forum with no reference to source material, but others seemed to agree and take this as a known and generally recognized fact.
I had never heard this before. Ever. And I can't find anything in (admittedly brief) searches on-line that would support the attribution of this statement to Palmer other than third party attributions.
Anybody heard this before? Should I start a new thread on this? I suppose it could be total BS but I simply don't know. It has always been my understanding that a concentrated wort had lower hop utilization.