Spunding without a valve?

[Cavpilot2000]

So my Pils is ready to spund, but due to difficulty sourcing all the parts for a SV, my final part is on order but not yet delivered.
Is it feasible to transfer to the lagering/serving keg and just let the fermentation finish up under pressure? Would those last few points of gravity generate enough pressure to go beyond carbonation and kill/stall the yeast before it finishes?
What about burping the PRV once a day to relieve excess pressure?

Or should I just let it ferment out and prime it when my valve part arrives?

[Bilsch]

Several members have mentioned that they are so used to their process that they don't bother with the pressure relief anymore. I never bother because I can't trust my valve so I just check the pressure every couple days. If your confident of your transfer gravity and have a good idea what the FG will be, your golden.

[Cavpilot2000]

[Owenbräu]

Letting it finish in the keg is a good way to ensure the final vessel is scrubbed of oxygen, You can wait until there are 3-4 pts of gravity left and transfer to spunden. Several here do it that way. Just be sure to not carry over too much yeast or umdrucken may be necessary once it has lagered.

[Weizenberg]

Too much pressure will impair the yeast, especially when conditioning cold.

You could try and manually vent a little.

[Techbrau]

I don't use a spunding valve when carbonating. You have to know your attenuation limit in advance and take accurate gravity measurements in order to do this.