Originally Posted by highgravitybacon
Intentionally underpitching has many many more negative outcomes than positive ones. You should be pitching an appropriate amount of yeast at all times. The yeast will produce the right flavor at the correct pitch rate.
Agree that it can have many negative outcomes; however, I think you can do it properly with nice results. If you are pitching healthy/active yeast from a starter, those negatives are reduced and underpitching a bit (no more than 20%) to generate some more ester profile is fine.