Can low temp cause ester?

The last two all grain batches i brewed have been mashed at too low a temperature because of a broken thermometer, maybe 135 or 140 degrees. Both batches have had estery aroma at the end of primary, but the i couldn't really taste it in the beer, just smelled strongly of bananas or apple cider. I used WLP001 California and WLP002 English yeast. OG has been 1.070 to 1.065 with no yeast starter. Fermentation began in 12 hours. I have also been brewing these in the garage because the ambient temp is 58 to 60 degrees, and i thought that would eliminate ALL ester flavors and aroma.

Something seems to have created ester aromas that weren't there before when i was brewing with WLP051 California V yeast at 70 to 73 degrees. OG 1.050, no yeast starter. This Fat Tire clone had a wonderful yeasty soft dinner roll smell in the fermenter.

So, is it possible for low temp to strain the yeast and cause ester aroma?

??? The only things I've seen that can cause esters is low pitch rate, poor aeration & high fermentation temps. Cheers!!!

maybe poor aeration is the culprit. i was using a funnel and a 5 gallon carboy at first. the estery beers have been fermented in a bucket, and never passed through the funnel.