So he used two different strains of yeast
Pressure: RVA Manchester Ale
No Pressure: London Ale III
And then different hop quantities:
Pressure: 10g of Citra and Galaxy in the keg
No Pressure: 40g of Citra and Galaxy (4 times the amount)
And recipes:
Pressure: No pre fermentation addition
No Pressure: 15g of Galaxy added pre-fermentation
Then he decided the one with the NEIPA specific yeast, with 75g of extra hops had a better flavour and aroma? Geee.... you think?
I mean, don't get me wrong, it's known that pressure fermenting does inhibit esters / phenols, but doing an 'experiment' and then brewing essentially two different beers, with the one you're trying to show is better getting a clear advantage and then being 'surprised' that it's better is just down right dumb.
I know you have a crush on Scott Janish as you post this article against pressure fermenting every chance you get, but perhaps find something that's a little more scientific.
I personally pressure ferment and I do not notice a difference between gravity fermented and pressure fermented. So, OP, don't listen to the naysayers who for whatever reason decided that pressure fermentation bad, only bottle condition.
Might as well stop no chill cubing and BIAB too, cause pretty sure when that all started it was claimed to be a hoax, a source of botulism in no chill and other rubbish.