Originally Posted by drakub
....yeast will eat as much sugar as it is designed to do so and with higher OG in my mind would mean that there should be a higher FG...
That's more true with wine or meadmaking where you're pushing the alcohol tolerance of the yeast...they eat sugar until a) it's gone or b) the alcohol make them stop.
With beer, we typically don't run into that until higher OGs. Usually the limiting factor is available food...that is, they run out of eatable sugars before they are limited by alcohol.
The remaining, residual, unfermented sugars give the beer body and a higher FG.
SO, again, it depends how
you're raising the OG, as in, what types of sugars. If you're jacking up the 2-row to a higher OG, it's highly fermentable and you may not have a higher FG. If you're jacking up crystal malts, it's less fermentable so you may have a higher FG. All that to say, there are many variables at play.