What is an effect of pitching yeast at lower temperatures?

Pitching yeast at lower temperatures is associated with reduced production of fusel alcohols. Fusel alcohols are higher alcohols that can lead to off-flavors in beer and are typically produced in greater quantities when fermentation occurs at higher temperatures. Lower temperatures tend to encourage the yeast to produce fewer of these compounds, resulting in a cleaner taste profile for the beer.

While some options might suggest that cooler fermentation conditions could influence other aspects of fermentation, such as ester production or fermentation time, the impact on fusel alcohol production is the most relevant effect of pitching yeast at lower temperatures. This practice is particularly common in brewing lager styles or certain ales, where a more subtle flavor profile is desired, and the risk of off-flavors needs to be minimized.