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Its to help the widget work

I have had the first one from the post above, its better than the real thing

Your beer is fine The wort has more of an effect on attenuation than yeast. Maple syrup is about 100% fermentable so thats why your beer is going so low. If there was a bug in the beer you would surely taste it.

There is a GIGANTIC thread on here somewhere, search over the top Utpopias

I just C and V'ed what you posted

Thats why I do it this way every time :rockin:

What if you want/need to move the keg? Thats why I run it clear, no worries should I ever need to move it to a party, etc.

I think the perceived lack of attenuation with S-04 (for that matter all British yeasts) is the heavy hand generally used with Crystal malt for Bitters, Pale Ales, IPA's and other "British" recipes. I did a split batch of Porter recently, here are the results:

Stop trying to ruin your beer Walk away dude

We were working in the garden last year. Both drinking Kolsch Wifes was in the shade, I left mine in the sun for MAYBE 2 minutes Skunked Tried the same thing with an Altbier (hopped in the glass with Mt Hoods FRESH off the bines!) Nuttin

Just dont leave it exposed for hours and hours. What kind of beer is it, this has a bearing on whether its really all that important or not.

Other Paying attention to detail Recipe MEH Take an all Pils....Pils have ten brewers make one cant tweak it, its a Pils...........gotta brew as is over half are gonna suck because details weren't paid attention to

Whats the gravity on this beer currently? Is it at all sour? Has it got an edge? Tart? Piquant? Biting? Bracing? Acerbic?

Run it till its clear (never more than a pint) then connect to the clean keg

Wort production has more to do with attenuation that the yeast strain does WAY more. FWIW a cake of yeast from a previous batch is better than throwing extra packs at a big beer

I'd just stop lying and take your 4 over round like a man

Yes, 48 hours is more than enough time on the stir plate unless the yeast doesnt get started right away.

If your going to use Moss PLEASE use RANDY MOSS

Jumbo Shrimp Rauchbier does age nicely though

Attenuation numbers are a little like recommended fermentation temperatures Up for debate I can get that yeast to push over 75% ADF just by mashing a little longer. Drop some Crystal and get another % Its common for British brewers to mash low and LONG