Sounds like some extra work, but maybe worth the effort. I may have to try it when I am low on lagering chest space.
Yeah, this is the biggest thing. Planning ahead is a necessity:
Tonight I'll thaw out the frozen ~1 gallon of gyle from the original beer, tomorrow I'll boil it, cool, aerate (modified SNS) and pitch some yeast (shooting for 30 hours before I plan to bottle on Friday). Friday I'll skim top layer on the krausen starter, take a hydrometer measurement and then use the calculator in one of the posts above to see how much of it I'll need to get ~ 2.3 volumes. Not a ton of extra work (essentially making a starter, one extra hydrometer measurement, and some math) but the scheduling aspect might be a bit much to do on every beer. BUT, if it does yield a better product or even a longer lasting product, I think it's worth the effort for bottlers.
This beer isn't hoppy, so I'll save my mini-whirlpool experiment for the next brew.