A brewery I worked for fermented their lagers warmish and under pressure and while they were clean I never truly enjoyed them. Maybe try a more traditional fermentation temp. And, of course, water is definitely important so that is something to look at as well.
I have yet to have a warm fermented lager that I thought highly of. Many folks in my homebrew club do them and I can always pick them out
I agree, there is something not quite right about my lagers. Really clean and neutral, but for me they are missing the crispness I’m looking for. I was thinking it was possibly a lack of sulphur, and that could be, but I probably should do a side by side of traditional and pressure fermented warm to see.
I just ordered a book on water, it is something I’ve avoided getting into with brewing but think it’s time to delve into it more.
Thanks for all the replies and ideas. Happy holidays!