I have a report on one of the two small batches I fermented under pressure in cornies. They are both done, and I have now tasted the hefeweizen. The ESB is not chilled yet, no room in the keezer.
I was worried that the hefe might have reduced esters due to the tendency of pressurized ferm to reduce said esters. However, this brew has a very nice banana component to go along with the clove. The wife loves it this way and she is pleased with the result. I put a little over 4gal in the cornie and did have some krausen blow out through the sppunding valve, so I know to keep the volume closer to 3gal especially for these yeasts that really make a generous krausen (Belgians, weizens).
The ferm did seem to take a long time although the basement is running cool right now and everything is taking its sweet time. I have no problem with that, I think it makes better beer.
This is the third pressurized ferm I've done, #1 was a large batch of black pale ale done in my Brewhemoth conical and it turned out well also. I intend to continue playing with this method, I like having the beer nearly carbonated by the end of fermentation.
For the hefe, I cut the dip tube short by 1.5" so when I transferred to a clean cornie for serving I wouldn't push out a bunch of yeast first. This worked just fine, and I was able to harvest the yeast after transerring and releasing the pressure, then pouring some of the cake in a clean jar. I need to cut off another dip tube so I have two cornie fermentors. Fermenting in cornies is pretty handy too.