Questions about closed-pressure fermentation

Ok, so I've been reading about closed-pressure systems and I might give it a try, but wanted to make sure I had a few things straight first since most things I've seen on it are epic in length or fairly convoluted. Does this sounds right?
Pros

• Not as much blowoff
• Natural carbonation and possible "creamier, smaller" bubbles
• Quicker maturing of beer
• Possible to do lagers at higher temps

Cons

• Could kill your yeast if you're not careful (don't exceed 15psi)
• Suppresses ester/phenol production (this could be a pro depending on the style)
• Can't watch your fermentation
• Might affect IBU's (higher) and color (lighter) from what you would expect

Is that about right? Am I missing anything there?

Let's say I want to do a beer that needs ester/phenol production like a saison or a wheat. If you underpitch/don't aerate and don't put any head pressure on it until ... say ... 10 pts from FG, could you still get the ester/phenols you want for those styles?

Thanks!