I brewed an IPA Saturday using Wyeast's Northwest Ale. I've been fermenting it at 62 degrees with lots of activity - a decent amount of krausen travelling through the blowoff tube. Looking at the Wyeast website I noticed the temperature range is 65-75. How can fermenting at a lower temp than recommended affect the brew? I know fermenting at too high a temperature can cause some fruity off flavors (I learned this after accidently fermenting my last IPA around 78 due to lack of temp control).
When changing out from an airlock to the blowoff I smelled the krausen on the bottom of the airlock and it smelled delicious. Much more aroma than that at anypoint along the process with my last IPA.