It's better to transfer with CO2 and purge the receivers with CO2 to reduce the risk of oxidation.
Syrup is a biproduct of tests performed on malt. When malt fails the test performed at 145F Beta amylase didn't exist or it's very weak and the malt fails brewers grade standards. The malt drops to distillers/food grade standard and syrup is made from it, otherwise, the malt would be heading to a brewery. Secondary fermentation isn't needed because the sugar that Beta makes isn't there.
Malt that isn't turned into syrup is called modern, fully modified malt which lacks Beta and for that reason the conversion rest is omitted in recipes. When conversion doesn't occur secondary fermentation isn't needed because the wort doesn't contain maltose and maltotriose and things that are supposed to happen during secondary fermentation don't happen, shaving two weeks off the schedule. To produce ale and lager with the malt an Alpha/Beta amylase is added. A recipe that recommends syrup, fully modified malt, single infusion, only primary fermentation and adding priming sugar produces beer similar in quality to Prohibition style beer.
When beer is left on top of goop that settles during primary fermentation yeast turns its attention to it.
Homebrew is primarily made from glucose and during primary fermentation yeast rips through glucose because it's simple sugar. After yeast wipes out glucose it turns its attention to complex sugar. Since, homebrew lacks complex types of sugar yeast turns its attention to trub because there's no fuel and nutrients left. The only time when trub is beneficial for yeast is during reproduction. There is one mineral in trub that improves reproduction and to get at the mineral yeast tears through crappy stuff which causes off flavors. When yeast works on trub during reproduction the wort lacks nutrients. The mineral is extracted in a lab when it's used for producing yeast.
Using Weyermann floor malt and a Beta rest: During the rest Beta turns glucose into maltose and maltotriose. Saccharification is going on at the same time because Alpha is releasing glucose that Beta's turning into complex sugar. Starch doesn't convert to sugar, starch is a container.
After 10 days the beer is transferred to a secondary fermenter. At this time the beer contains sweet tasting, nonfermenting sugar, maltose and maltotriose. If the mash was boiled, tasteless, nonfermenting A and B limit dextrin, sugar responsible for body and mouthfeel will be mixed in.
During secondary fermentation yeast turns its attention to complex sugar, but it can't use it for fuel, yet. Within yeast is an enzyme and before yeast can do anything with maltose it absorbs it through the cell wall and the enzyme converts maltose back into glucose. Glucose is expelled back through the cell wall and it becomes yeast fuel and the beer gets closer to expected FG. After 14 days the beer is transferred to a keg and during aging/lagering yeast works over maltotriose and natural carbonation occurs and the beer reaches expected FG.
Maybe, keep beer on primary goop for a month when hot break is skimmed off and the wort is racked off trub before adding yeast, maybe.
