Interesting this topic came up, I'm performing this very test.
I've taken Richard's black ipa recipe, changed the grain bill slightly (will post shortly) and made a 11GAL batch. OG is 1.071
OG is a little high perhaps, as Hawoh mentioned, as higher gravity brews typically taste better with aging(perhaps according to individual taste)....but at the same time, I'm with Richard on the real bitter hop taste of younger beers.
I've put 19L in a keg to be fermented under pressure, and 24L in a fermentation bucket. Both were pitched last saturday on brew day, with equal amounts of dry yeast per volume of wort.
Today is Day 5, and the spunding valve has been turned up to allow pressure to hit 24-26psi. I will leave it in the primary keg for 9 days total, cold crash and transfer into serving keg and let sit for an additional 3 days. Total 12 days.
I'm going to leave the fermentation bucket alone for 10 days, then transfer to a secondary and cold crash for 24 hours, then tranfer into a keg and carbonate for 2 days @ 30psi. total 13 days.
Should be interesting. I'm predicting that the pressure fermented beer, like previous batches, will have a very "quality" taste, with a strong "fresh" hop profile, and a very smooth, almost aged mouth feel. Thick head too.
I find dry hopping a lot easier in the bucket, and clarity will be much better than the keg fermented brew, but I'm not so sure the mouth feel will be as good...but we'll see.
Too bad I didn't make this batch the weekend before last as I'd have a sample of each to bring up this weekend.