Glad to know even Chris White supports that this technique isn't the boogieman. I am getting great results from leaving it open until I smell the burn, usually very strong the next morning when I check on it, then going to a slow crank down to build pressure. I try to hit 10 psi the day after pitching and hold that until I am 3-4 days in on an ale. Then I raise the temperature for a D-rest (even if it doesn't need one just to be sure) to 4-6*F above primary and set my carbonation per temperature each day thereafter about a psi or two higher than I want to finish (which is usually just the same as the highest volumes for that style in most cases). I am not even checking gravity anymore except post-boil and then FG when I have pulled my first pint. Easy brewing!
Onderbrew, I'm glad you are as experienced as you are with this technique, and being "in the biz" can get honest insight/advice into exactly as I've always said about it. It isn't a way to brew better beer, it is a way to "brew better" (read: for ease and simplicity for me). The added effects are a bonus, the single vessel is the reason for my treason from leaving the normal techniques behind IMHO.
With a keg and the techniques in this thread... Chill and Fill (or no-chill technique if you choose to), Ferment (and collect from cropping if set up), Lower esters and fusels (or don't and ferment like normal open to your blow-off buckets water pressure or airlock if you build it that way), Carbonate to finishing volumes while doing a diacetyl rest and then crash cool to settle and clean (or transfer after fermenting, crashing, resting and force carbonate later in your serving vessel like you've always done before). There is no down-side to me if you already keg your beer and can afford to build the spunding valve (which comes in really handy as a multi-tasker in the brew house filling kegs under counter-pressure).
Maybe it isn't catching on as a viable and accepted technique fast enough because the name is too long or something. I know there are some slower swimmers in life. Maybe I should rename the technique I use (but did not create myself) Ferm-UP. Then it sounds like a infomercial pill or gadget.
"Ferment Under Pressure, Ferm-UP America!"
I think I'm hungover a little bit from my delicious bounties from the keg-a-copia in my kegerator.