Higher attenuation means more flavour - agree or disagree?

[Brew_Meister_General]

Now that I've discovered I can increase sweetness and body using chloride I now plan to aim for a higher attenuation with the idea that the yeast will produce more flavour from consuming more sugar, would you agree or disagree?

 

[JonM]

I'd disagree.

More sweetenss and body comes from more unfermentable sugars, which come either from a higher mash temp, grains that give off unfermentables like crystal malts, or from additions of unfermentables like lactose. It also comes from using a low attenuating yeast, like 002/1968. The more attenuative a yeast is (and the more fermentable the wort) the more likely you are to have a drier thinner beer (which is desirable for some styles.)

 

[The_Bishop]

You cannot increase sweetness and body with chloride. It doesn't have that exact effect.

 

[GHBWNY]

I think OP was saying he has found out how to increase sweetness, but now wants to increase yeast flavor, and is asking if giving the yeast more to feed on will essentially cause the yeast give off more off its own flavor/character. Yes/no? I'm not experienced enough to know the answer to this.

 

[drainbamage]

I think OP was saying he has found out how to increase sweetness, but now wants to increase yeast flavor, and is asking if giving the yeast more to feed on will essentially cause the yeast give off more off its own flavor/character. Yes/no? I'm not experienced enough to know the answer to this.

I'd agree with what JonM said. If OP is looking to bring out yeast flavor, it would make more sense to experiment with temperature control or underpitching to introduce different esters in the beer.

 

[GHBWNY]

I'd agree with what JonM said. If OP is looking to bring out yeast flavor, it would make more sense to experiment with temperature control or underpitching to introduce different esters in the beer.

There's his answer.

 

[WrQth]

I'd agree with what JonM said. If OP is looking to bring out yeast flavor, it would make more sense to experiment with temperature control or underpitching to introduce different esters in the beer.

This is how more flavor from yeast would be created. The only guaranteed result from higher attenuation is more alcohol, some yeast don't have much character unless the environmental variables are changed.

Also from a quick search chloride increases malty flavor which could be perceived as sweet but there is more to it, there is the chloride to sulfate ratio to take into account (ref: http://beerandwinejournal.com/chloride-and-sulfate/)

 

[Brew_Meister_General]

I've just realised I worded the question wrong, I suppose I'm just wandering if dextrins do more than provide body and a slight sweetness, such as stability, clarity or flavour enhancement.

With a higher Chloride ratio it would effectively mean the need for less dextrins.

 

[madscientist451]

The OP brings forward some interesting questions, but I had to go back to the original question before I commented on the secondary question:

Now that I've discovered I can increase sweetness and body using chloride I now plan to aim for a higher attenuation with the idea that the yeast will produce more flavour from consuming more sugar, would you agree or disagree?

So I started typing a somewhat long answer and was looking up some sources to prove the points I was going to make, but I realized my knowledge of water chemistry isn't what it should be, and I'll leave the discussion to others with more insight.
But here's a really good article that describes the what the different chemical additions can do for your beer, Merry Christmas to all.

https://www.morebeer.com/articles/treating_homebrew_water