Yeah, good stuff. My initial reason for changing to this method, like others, was due to a lack of fridge space since migrating away from bottles to kegs. Fermenting in a cube in my bar fridge is great. I've also been able to fit three cubes in my keg fridge (when it was empty) and ferment all three at the same time as they were of similar style.
But, as you mention, an additional benefit realised in switching to fermenting in cube/jerry cans was minimising the number of vessels to sanitise and clean for fermentation. I have to say my past process of no-chill cubing, then fermenting in a barrel fermenter, then racking to secondary compared to just using one vessel (and ditching racking) was just additional effort I could do without.
I'm thinking of rigging up a blow off tube as I've had a couple of krausen spills but the clean up wasn't that bad.
Edited by jacknohe, 20 February 2012 - 12:28 PM.