I don't brew light bodied hoppy beers, which I feel would be the styles to benefit from fast brewing. I brew big, malty, delicious brews that you can drink and get full. I love em, my family loves em. I make this preamble, to answer your question.
In 20+ years of brewing, my equipment has changed, but the basic flow of my brewing hasn't really changed. I still practice what I learned to varying degrees when I read Charlie P's book. I also subscribe to the theory, that if it's not broken, don't fix it. I brew for fun and to have something to drink around the house. My wife and I do not empty kegs fast enough to worry about the timing of the brews. I always have three or four kegs of different styles available.
If I were doing this as a business, I would definitely filter and speed the process up. But even micro breweries who make big malty beers, take time with them and age them, etc. So in the end, I think that once again, it comes back to the fact that if you're making beers that you like quickly, and that's how you like making them, then /cheers.
But if you stop in for a beer at my place, you'll probably find a Dubbel that spent 2 weeks in the primary and at least two months in the secondary ... or perhaps a Breakfast Stout that spent 2 weeks in the primary and 3 months in the secondary ... or even an Oktoberfest that spent a week in primary, 2 weeks in secondary and then a month or two being lagered.
I never got into this, to make beer like the big breweries do. In fact, just the opposite.