Originally Posted by TimelessCynic
So what would happen if i fermented at less than recommended fermentation temperatures and i under pitched?
You can expect:
Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Excessive ester formation
Increase in volatile sulfur compounds
High terminal gravities
Increased risk of infection
Would the two assumptions cancel each other out and produce a more better beer? The two assumptions being that lower temperatures lead to less esters and lower pitching rates lead to more esters.
No. Pitch rates, O2 levels, and fermentation temperature/kinetics have been studied and peer reviewed at a high scientific level for at least 100 years. The optimal parameters for each of these variables has been well established through rigorous study. Go outside more than one of these ranges, and you risk one or all of the negative outcomes listed above.