I have been using the Buon Vino Super Jet Wine Filter ($$) for the past few years on my lightest beers - Belgian Golden Strong and Belgian Tripel. I have also experimented running darker beers up to my Imperial Stout. Here is my thoughts:
1) Pro Brewers use filtering to quickly clear a beer and "rush" the beer to tap.
2) As homebrewers we are not financially concerned about how quickly we get out our beer to tap. I have kegs/barrels that may sit a year+ before they go to tap.
3) Cold temperatures and time work miracles on clearing beer.
4) All the clearing adjuncts seem to work to clear beer - some better than others. I currently use BioFine Clear with good results.
5) Even with these new clearing agents, there is always a layer of "gunk" at the bottom on my kegs. The first 2-3 pints off the keg have very obvious "gunk" flavor to me - don't like it. Clears with the next few pints.
6) On my lightest beers with filtering they are uniform and perfect from first to last pint. Filtering seems to make the beer much more flavor homogenous from start to finish. Especially if you are not rapidly consuming the beer! There remains in these kegs a very thin layer of "gunk" still. However, it is paint thin and does not seem to be an issue. This is with the medium filter - I have tried the fine filter and these clog much more quickly. Fine also produces improved clarity over medium.
7) I can detect no negative attributes to filtering on my beers. Flavor and aroma are well preserved. However, I only make "in your face" Belgian Style beers, nothing subtle brewed here
8) On the Buon the pump does not need to be primed (unlike regular March pumps). So it sucks the beer out of the secondary, thru the pump, and into the keg. I do all transfers under a blanket of CO2. Takes little extra time. I am pleased with the results.
9) Bottom line: As with most additions to my brewery, adds little extra time and makes my beer just a little bit better, to my palate.
The things we do in search of beer perfection.