“Clean” yeast, activated charcoal

[IkiMano]

I saw that turbo yeast used in production of distiller beer to make vodka is very clean fermenting ( low conjoiners etc.) Has anyone used this yeast before for beer. I imagine it would have a high level of attenuation and yield a “dry” beer.
Furthermore I also saw that added activated charcoal also is used to reduce conjoiners etc. I assume it would partially remove any flavor compounds from barley and hops but for discussions sake....would it be possible to add flavor components after fermentation?
Would pressurized fermentation potentially lower conjoiners? Oxygenated wort? Sorry so many questions.