i want lower final gravity

[mysterio]

I know what you mean, beer that has aged properly and dropped completely bright does seem lighter bodied to me too. Hazey beer definately has a chewier mouthfeel.

[simple one]

So I take it then there is a point when the thinning of a beer stops no matter how long its aged?

I find it hard to believe to be honest. Surely the chemical/enzymic/bacterial break down of some of these long chain sugars is just a matter of time, no matter how sterile the individual brewing process.
Am I way of the mark with this train of thought? Because if I am, I have a few winter warmers which aren't going to get any thinner and are taking up valuble bottle space.

edit: how long do those maltriose take to ferment out?