Krausening Technique

[fakr]

Have any of you tried the technique of krausening green beer in a keg like described in the following article?  

http://www.byo.com/stories/techniques/a ... techniques

Unless I've misundersood, this involves transferring primary fermented beer into a keg for secondary fermentation, then adding krausen beer (effectively a small yeast starter) in order to clean up the beer of diacetyl, acetaldehyde, and other byproducts?  Helps with attenuation in stronger beers and allows natural carbonation by creating additional CO2.

Thoughts?