I monitor CO2 output with a mass flow meter I got for cheap off of Ebay. I added in a calculation that predicts SG also. I think it's a great snapshot of the fermentation. The sugar decrease, alcohol production, and CO2 production go hand in hand, after all. As you watch the graph develop, isn't kind of easy to tell how the fermentation is progressing? Note also the area under the graph represents the total volume of CO2 produced, a direct function of the sugar available.
How are you measuring the SG on that chart?