what exactly is your question? is who finding what to be true? is there another way to do what?
sorry, I thought that I was being clear, let me rephrase.
My question is do you think that the amount of sugar is lending the most amount of mouthfeel, or are there other reasons at play here?
Are you the members of this forum finding that a higher final gravity (while in balance of course) is giving you a more pronounced mouthfeel?
Are there other tricks to obtaining a more viscous and robust mouthfeel that I might not be doing?
I am mashing at a high temperature and using crystal malts in order to get as much of that body that I am asking about, however I am still getting a "thin" tasting beer. I have been using Nottingham, US-05 and other high attenuating yeasts in order to make sure that I don't have sweet beer in the end. I am not a huge hops fan and so like to keep my beers balanced, which I understood to mean a slightly lower FG.
I also keep hearing people complain about having a FG around 1.024 and it tasting too sweet and wanting to repitch more yeast. Even barleywines are being taken to around 1.024 and some even lower. I figured (perhaps incorrectly) that without more hops, alcohol or roasted flavors I wanted to get down to a lower FG.
The porter that I like is around 6.5%, while my porter which I made is at 5.5%. I think that I will start with changing my yeast and then go from there.