i do. i just leave it be and every once in a while pull the pressure release valve. also, occasionally i'll take a peak into the corny to see what's going on and whether a pellicle is present. since only very, very little O2 is necessary i'm probably adding too much O2 by opening it, but so be it.
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)