Is a PRESSURE FERMENTED LAGER Really AS GOOD as a Regular Lager? Guest Tasters and Triangle Tests!

How close can a pressure-fermented lager get to a traditionally fermented one? I made a 10 gallon split batch of a very delicate Czech Pale Lager, fermented one under pressure and one without, and performed some triangle tests to find out!
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Recipe on Brewfather: share.brewfather.app/Pr5Lv4V3McSSCU

Recipe for 10 gallons, your efficiency may vary:

"Czech, One, Two"

4.6% ABV 33 IBU

18 lb Weyermann Floor-Malted Bohemian Pilsner Malt (100%)

Step Mash:
146F (63 C) for 45 min
160 F (71 C) for 45 min
170 F (77 C) for 15 min

Water: 16 Gallons (60 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

60 min boil
FWH - 1 oz (28g) Saaz (4.5% AA)
60 min - 1 oz (28g) Saaz (4.5% AA)
30 min - 1.5 oz (42g) Saaz (4.5% AA)
10 min - 1.5 oz (42g) Saaz (4.5% AA)

OG: 1.042

Yeast:
Saflager W-34/70

Pressure fermented batch: Ferment at 72 F (22 C) under 12 PSI of pressure for 3-5 days, then package, add cold side finings, and lager.

Traditional lager batch: Ferment at 55 F (13 C) for 10-14 days, then raise to 68-72 F (18-22 C) for 3-5 more days, then package, add cold side finings and lager.

FG: 1.007
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0:00 Intro and welcome
0:22 Beer description and approach
1:42 What is pressure fermentation?
3:30 Pressure fermenter recommendations
5:16 Recipe
7:59 Brew day
11:38 Fermentation Plan
15:49 Fermentation Follow-Up
16:43 Pour and Tasting Notes
24:15 Triangle Tests and Tasting Panel
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