I wouldn't do it, it wouldn't be prudent. "waving hands".
Really lame "Bush Senior" joke there.
I think it would be great for a classic style mild, that can ferment and settle most of the trub by the time it is kegged.
To each style there will be a time, it will not be fully fermented out but you don't want a bunch of trub and krausen being racked over at the same time. Once the krausen has dropped most of my beers only really need a day or two to clean themselves up and taste good.
I can take a big beer, ferment it for 4 to 5 days at its optimum temp, rack it to secondary, give it 3 days at ideal temp, (I can't fit a 6.5 gal carboy in my keggerator) crash cool for a day or two and keg it, and give it a week and its tasting pretty good. Of course it taste much better a week later but hopefully you get my point.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.