A couple of thoughts:
A) Maybe this wan't enough pressure to see a noticeable difference? I believe some commercial lager breweries go as high as 30 PSI.
B) It wouldn't surprise me at all if this was a highly strain dependant factor - I'd definitely give it a try with either A) the DuPont strain, which allegedly stalls under pressure or B) a strain that is typically open fermented like WLP037
C) To maximize the pressure differential, the non-pressurized batch could be done as an open fermentation. When using WLP037 and some other strains, I just sanitize a paint strainer bag and put it over the top of the fermenting bucket until the krausen falls. That leaves you with no back pressure at all. A typical bucket/airlock configuration is going to feel at least a little extra pressure.
Another good experiment and food for thought!