Interesting. I picked up the bit about transferring to the secondary before primary fermentation is complete.Open Fermentation: Tips from the Pros
https://byo.com/article/open-fermentation-tips-from-the-pros-2/#:~:text=With open fermentation, your fermenter,the way the yeast behaves.
Also hadn’t thought about using it for lagers because of the lack of protective krausen. There is a comment about the ester profile which is intriguing. 34/70 at 15c might be ok.