I've heard a bit about this as well but like BBH have no need for it.
You'll like what I am about to say next Bob as it makes perfect scientific sense if you are aware of Heisenberg's Uncertainty Principle which basically says that the observer of an experiment affects the outcome of the experiment...
"Once you have done a few brews, you never get a boil-over. They always happen on your first few."
Seriously, I had two boil-overs in my early days and several near misses but now I never have to watch the pot though nothing has changed that I can think of. Maybe I now know just the right times to watch the boil??? I was only thinking about this yesterday as I had just brewed a double batch on Saturday where the pot is near to the brim. I actually was thinking yesterday if I could create a boil-over if I wanted to! Very strange! (Maybe single batches need a closer eye than doubles due to more atmospheric pressure
)
So, boil-overs are no problem.
As for fermenters, I have found that even using the same yeast, recipe and temperatures, fermentation vigour can vary a lot. I started out with 25 L fermenters and filled them to 22 L. Rarely I would get a problem but when I did, it was messy. I am confident using US-56 to this scale and a few lager yeasts but I have since started scaling up to 30 L fermenters and filling them to 25 L - no problems at all.
So, I dunno what the answer here is Bob. I don't like adding chemicals into my beer because, who the hell knows what's in them really? I used to use citric acid, even vinegar (in my very early brews) to lower my pH. Now I add acidulated malt.
It's all good fun though and, as you know Bob, the beer always tastes great!
PP
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