Okay, so now everyone has the background (didn't want to get into all this):
I am brewing 10 - 15 gallon batches every 7 - 10 days (not exceeding more than 200.00 gal/yr) so I have the capacity to store and reincorporate unfermented wort. Given that overall ambient fermentation room temperature in my home changes only +/- 5 degF per ale fermentation cycle (seasonally), I am not concerned about conditional variables as far as the differences for the gyle refermentation is concerned. I would also like to eliminate the use of refined sugar us in my processes. (So I take pride in turning malted barley into sugar. So what?) As it is now, I have almost exclusively employed dextrose as a refermentation fermentable, but recently having acquired the total apparatus for kegging multiple batches, I am not so fond of the mouthfeel of my force-carbonated batches. Also, as I understand it, the alcohol content can be determined much more accurately with gyle refermentation since the total fermentable component of the wort is identical between the original batch and the gyle, and since fermentation has ceased post secondary fermentation, I will know the exact fractional fermentability between OG and FSG. This means I can create a beer with no processed sugar extracts, naturally ferment it, and do so with relative ease once I can wrap my head around some numbers. Worth it to me.