Hi. Trying to justify the leap to a conical. Ive searched and read the posts here, but they don't answer this question. While the convenience factor looms large, the yeast book talks about the fluid dynamics within a conical will give you faster ferments, less diacetyl, better attenuation because of the flow of CO2 upwards from the center of the cone. Can anyone who uses one say they get these improvements on a homebrew sized conical. There don't appear to be a lot of side by side tests, likely cause once you get a conical you never look back.