Originally Posted by nick79brew
but hell there something nice about knowing your beer is 100% natural ingredients and has not been put under a lot of pressure!!
BTW, the German purity law does not allow for beer to be carbonated artificially. That's why you are seeing most of these techniques coming from there. This part is actually a bit silly, because you are allowed to dispense with artificial CO2. But what happens in this case is that there is a constant exchange of natural CO2 from the beer and artificial CO2 from the cylinder within the Keg. In the end there will be quite a bit of artificial CO2 in the beer and natural CO2 in the head space.
Other sources suggest that pressure fermentation aids in the reduction of diacetyl and other off-flavors at the end of the fermentation. But I don't know enough on this subject to strongly recommend or advise against it. And a diacetyl rest/long lagering may be just as effective.