I used it twice and the resulting beers weren't great. I got shockingly high efficiency (the second time over 100%). The first batch wasn't the fault of the mash, it took 4 days for fermentation to start. The second started at 1.070 due to the high efficiency and the beer just never tasted quite right, not enough acidity.
The turbid mash is labor intensive, but it really doesn't take that much longer. When making a beer that takes years I'd put in the extra effort on brew day.
Check out The Mad Fermentationist
for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).