I have not, but what has your experience thus far been as far as your attenuation? Does it attenuate as much as you would expect? Any noticeable sweetness or maltiness in the beer? How about any off flavors from yeast autolyisis?
The yeast toxicity and autolyisis (I read somewhere that while transferring to secondary in small volumes isn't necessary to avoid autolyisis, commercial breweries do it as the additional pressure from hundreds of gallons of beer sitting on top of a yeast cake promotes autolyisis, I forget where I read this though) are the only issues I could think of for why this would be a bad idea, that and the difficulty of getting a gravity reading out of carbonated beer
I've thought about doing something similar in secondary fermentation in a keg, but total attenuation being possibly sacrificed, then getting that valve plus the extra sediment in the keg turned me off to the idea.