I haven't been able to see others but i can see mine.
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I'm guessing you are relatively new to all grain. Anyway, I would look first to whether you are mashing correctly as a source of problems. Are you stirring enough to breakup all the doughballs? Are you in the correct pH range? The sharpness you experience points towards the mash pH being suboptimal, too low.
Astringent maybe? Over sparging and/or high sparge temp can pull tannins out of the grain.
You describe it as "sharp", can you go into more detail?
S-04 can take a couple days after the completion of fermentation to clean up the diacetyl. Could it be diacetyl?
Everyone seems to have a different idea of watery, can you describe what makes you call it "watery"? Are you sure it isn't just because you are are afraid you used too much water? That recipe doesn't seem like it should be watery, even at a lower gravity, and 1.044 isn't a very low OG.
Try letting the beer warm a little and try knocking some CO2 out of it. Often a beer like this will improve with a little less carbonation and a little higher temperature. Too much carbonation can make lower gravity beers and roasty beers taste "sharp" and obscure the malt flavors. This is why so many people like stouts on nitrogen.
Depending on your water, beers like this can come out a little acidic, which can make the roast flavors "sharp". I need to add a little chalk for beers like this. 0.1-0.2 pH higher and a little carbonate can make a beer come across as more mellow. That isn't a good thing for a lot of beers, but I like what it does for roasty beers.
I rarely match the inflow to the outflow of my sparge, thus I often have the same situation as you. I doubt that is the reason for your stated mouthfeel.
What temperature did you mash at? Lower temps would lead to a thinner beer.