You are right on again Damn Squirrels! But I miss your avatar.
If you end up with a higher FG, your brew will typically be sweeter. This can be accomplished by mashing grains at a higher temp or having a low abv tolerant yeast strain.
Yeast is probably the best place to look. On white labs site the descriptions of yeast include things like "will leave some residual sweetness" like on the english ale yeast.
Since you are looking to fine tune a brew, that is good. That is a good way to explore the differences that subtle changes like a different yeast can make.
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout