The fermentation schedule Marshall espouses (and I use from time to time, though I have proven myself to be too lazy to adopt full-time, despite many good results, admittedly) may be somewhat yeast dependent for consistently good results. I am fairly convinced that the use of certain yeasts really require a more traditional approach due to flocculation rate, diacetyl reduction abilities and flavor profile development. But I fine infrequently and that may be integral to Marshall's approach, also.