In short, yes. "Longer chained" sugars are produced by higher mash temps, and tend to create a higher FG when the beer is finished.
If a beer tastes sweet at 1.009 (which is a pretty "dry" reading for beer), the beer is probably underbittered and NOT underattenuated.
I'd look at the SG/IBU ratio, and consider that the bittering in that beer is lacking. A 1.009 beer should taste a bit thin, crisp, and dry.