For many years, I had bad luck at getting attenuation down into "single digits" (1.009 or lower). Mine were usually stuck at 1.014, 1.012, 1.018 for bigger beers, but never showing a healthy fermentation. Now after having done 4 batches using starters, every single one has had greater attenuation than I've ever had in the 10 years prior. Yeast cakes seem more solid and compressed, residual sugar is less. Pretty much everything is just better now. Cons: More a nit-pick than a "con". The volume graduations on the flask are way off. Thankfully, the 2L flask actually has a volume considerably larger than 2L, which is nice. For instance, my flask at the 1600ml line is actually a full 2L. If you use a scale and weigh the water you can see how far off they really are. Maybe even calibrate with a paint marker and new lines. It's not a big deal, it's not like I'm using it for measuring. But, just be forewarned the volume lines are far enough off that you do not want to measure anything important in this. I boil starters 15 minutes and if I start with the flask at 2L and boil that long I get about 2L at the end after 20% boil off.