Looking forward to hearing your thoughts and process on pressure fermenting. I do it often, but very debated on forums and by local brewers. Is it really a lager, it doesn't taste the same... meh. 🍻
If you use a lager yeast, it's a lager. Plenty of lager strains ferment very clean into the high 60s or even low 70s, like W34/70. Blind taste tests show most people can't tell the difference. Brulosophy did an experiment once where they did pressure vs no pressure at high temperatures and sent the results to a lab to compare. Ester levels were actually lower on the non pressurized batch for the yeast they used. I don't know why it's so controversial if it produces great results. Brew the beer you like to drink!
