Did you guys ever get around to doing a real experiment on gelatin fining? I've just started using it on some, beers, I'd love to hear more details.
You saw the Brulosophy about it right? Marshall seems to have adopted it now.
I haven't done my own side by side, but in comparing to my previous batches I'd say basically I can achieve the same clarity and conditioning in a few days versus a few weeks with cold alone.
Beyond that, the improvements you see in some styles that happen over time (i.e. Bock tasting better at 6 months versus 1 month) are still there, but way more subtle in my judgement.
As a quick way to clarify and speed up conditioning I'm a believer. But I would not describe it as a complete replacement for conditioning for me.