Good morning down under, did you think I was referring to youBecause I gave it a try, this was before the PET fermenters came on the market easy to do and to make from a HDPE cube and using different pressure flow relief valves. Lagers taste nothing like a lager should, the ales were as has been described excellent mouth feel but lacking esters The reason for the better mouth feel is exactly as the master brewer in the video described, pressure makes smaller bubbles. The same reason I prefer bottle conditioned beer as to a keg beer. I have, by accident fermented a beer at higher than the temperature suggested on the packet at one atmosphere and the esters given off by the yeast which was CN-36 an excellent ale yeast at low temperature but the esters are rank at higher temperature.
Why do people do it, simple answer is money. We see all the blogs , and videos about how good it is, all from those with a vested interest in selling equipment needed for a home brewer to carry out closed vessel fermentation. Why don't we see respected writers of homebrew methods jump on the bandwagon of 'pressure fermenting' the reason is they have a reputation to protect. Go on Pro Brewer website, you don't see them banging on about pressure fermenting, except the the way Terri Fahrendorf suggested last couple of points raise the pressure purely to carbonate the beer. So if it really is that good, and a quick turnaround in fermenter time, why don't the pros do it?
As the master brewer on the video says to get the best results for making a beer is to do it low and slow keeping the yeast happy.
I went into a lot of breweries in the Czech Republic it was all open fermentation, went in a lot of breweries in America never saw any signs whatsoever of pressure fermenting. The best thing about the PET fermenters is the ability to partially carbonate the beer, do closed transfers and reduce any oxygen uptake.