The past BIAB brew day I made a lightly hopped Blonde pitching Notty, racked it (counter-pressure) to a serving corney after two weeks and I left the left the empty fermentation corney in the keezer with some CO2 pressure.
Two weeks later, I brewed an APA, I pulled the empty corney from the keezer and let it come up to room temperature while I brewed. Then I popped the seal and dumped the APA on the yeast cake and tossed in some Fermcap & yeast nutrient and put it back in the keezer and raised it to the fermentation temp & set the pressure to 5PSI. Had vigorous fermentation in less than 12 hours.
It was close to FG after 3 days, then I raised the pressure to 26PSI and left it go for a total of two weeks and racked it to a serving corney. It came out great. For lightly hopped beers, this is going to be my SOP, no added risk of infection, and a good strong yeast cake which saves $4+.
The ease of carbonation, the space it saves over buckets & carboys, the ease of transfer of wort, counter-pressure bottling from the corney when needed of already carbed beer, everything about this method has been a big plus to me.