I use my tap water, its from a municipal treatment facility. Never had problems with it.
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Welcome to our world. I've been at it for 13 years and 149 (or so) batches.
Planning is the hardest part for me. I tend to be a bit scatter brained and it it bites now and then.
This hobby did lead to a yearly Oktoberfest at our house. Close 100 people last fall.
Have fun with it.
Another thing to consider - diacetyl is volatile, that's why we can smell it. As you drink the keg there is more headspace, so more space for volitized diacetyl, so less in the beer itself. I have no idea if the level would drop enough to be noticeable, but maybe . . . especially if it's close to a threshold level. But maybe not.
I don't filter, clarify or pasteurize and my beer changes as the keg level drops. Often, I don't like those last few glasses as much as the first part of the keg. Some are phenomenal though.
I do the criticism thing too. Youth hides some defects in beer IMO. Character flaws can emerge too as opposed to smoothing out over time.
All I know is, when I started just adding a couple grams of calcium chloride I got much more of that egg drop soup look in my kettle. The effect was quite dramatic
I experienced exactly the same thing. I made a pils recently where I really concentrated on the water, and it was the nicest looking break I've gotten in nearly 400 batches.