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Keep it warm another week. Might even take 2 or 3 weeks. Contrary to popular belief, the diacetyl rest is not often finished in just a couple days. Takes weeks in many cases.

Yum. I would enjoy it. No recipe changes needed IMO

Americans are experts at ruining every great thing on this planet.

Mid 60s is fine. But it might just be finished. High FG is another reason to hate WLP820.

In my experience, it makes little if any difference whether you do a higher temperature rest near end of fermentation, or do not -- the beer will be clean and ready to drink on its own time scale, not ours. Sometimes it's ready right away. Sometimes it needs 2, 3, 4 weeks. The one important...

The calculators are wrong -- overly conservative by about a factor of 2. You're fine with 80% of a pack, at any temperature. I'm not sure what temperature is best for S-23 but with such a low gravity beer you could ferment it cold and it will still turn out well.

I agree. I hope it is still fermenting. W-34/70 can eat more sugars than this, although it will benefit from warming it up now, and the maltodextrin is going to guarantee high FG of about 1.021. Warm it up to help the yeast finish and to clean up any sulfur or diacetyl. You expected 78%...

In my experience, S-23 averages about 76% attenuation... which is almost exactly what you are seeing. Fermentation is basically done, or maybe will fall one or two more points but that is all. It will not ferment to 1.011, that's very unlikely.

Try S-33 or M10. Not an exact match, but close enough for some.

Kai Troester who owns Braukaiser.com was a homebrewer who apparently lost interest either in homebrewing or in being in the spotlight about 15 years ago. What he chooses to do or not to do now is anybody's guess.

I am less convinced of infection. In any case, if it tastes good, then it IS good.

I wonder if S-04 doesn't like pressure. So after bottling, it carbonates a bit and then quits. Looking back at my brewing records, I too have never had a gusher with S-04. Not yet at least. I've used it at least 7 times with no carbonation problems.

When a RIS has "other stuff" in it such as chocolate and peanut butter or anything else, it shouldn't be as bitter as the actual RIS style because you want to be able to enjoy these other characters. I would aim for BU:GU of about 0.5 for this one. But with zero adjuncts, go ahead and turn it...

Your water is very mild. The yeast might be happier with a pinch of gypsum or calcium chloride in there, but... it's probably not necessary. I might do it just for grins. The bicarbonate though is probably not necessary with that grist. Dark grains are acidic but you're only at 10% of the...

Please do report back after a few weeks. It might need to condition for just a short while, but after it cleans up, this yeast is hard to beat.

ALDC is insurance and actually unnecessary in most cases. All you need is time and the diacetyl gets eaten by residual yeast, takes 1-3 weeks and it's gone, without adding any ALDC.

Dry hopping can reduce gravity as well, since hops contain enzymes. Maybe you'll hit your goal later anyway. Or something in between.

I wouldn't add S-04 unless fermentation gets stuck, which is possible, but with raising the temperature etc. I think it should be fine without the extra yeast. Do NOT rack it to secondary. The most important thing is to be patient. It might not be finished in 2 weeks. Maybe give it 3 or 4...

S-23 is fine, but for me... S-189 is always the best answer.

Any of those should be fine. My default would be S-04 which is pretty clean. US-05 would also do nicely here. And even K-97 which I so often poo-poo will work well in this style as it will add a little tartness and breadiness which seems appropriate for this style, although it might be...