I am a very big fan of pressurized fermentation. The benefits I see, in rough order of the value I place on them:

**1) Pressurized ferments streamline my process tremendously.**  
This is the big one. Once my wort is chilled, I transfer to a regular corny keg (just under 5 gallons). I keep the fermentation at 5 psi until it starts slowing down, and then I cap to my target carbonation level. For most beers, that's it. I cold crash, hook up to gas, and serve directly from the fermentor. That means less equipment to clean and less equipment to manage.

**2) Oxygenation is simple and consistent.**  
To oxygenate my wort, I simply fill to the fill line and then bubble canned oxygen through the liquid diptube until I hit 4psi. With a liter and a half of headspace, by my math that puts me right at 15 ppm O2.

**3) The pressure keeps blow-off down**  
I like fermenting in corny kegs because they are they cheapest stainless steel vessel I can find. However, they're a bit small. WIth a bit of pressure and a bit of fermcap, I'm able to ferment with them nearly full with only a very small amount of blow-off.

**4) I use less CO2.**  
This likely isn't a big deal for most people, but where I live getting CO2 is a major pain. Since I started pressure fermenting, my CO2 cylinders have been lasting 3 times as long. That's two fewer trips to the welding store for every trip I still have to make.

**5) I can ferment warmer and thus don't need to cool as much.**  
Because pressure inhibits ester and fusel formation, I ferment a few degrees warmer than I otherwise would to achieve similar results. I use thermoelectric cooling for space reasons, which is relatively energy intensive. This means I don't need to use as much.

For what it's worth, I'll thinking of switching to a pressure-capable conical at some point in the near future. This would change my process somewhat.

(I'll keep this list updated if I think of anything else.)