A couple months ago I brewed a cream ale with Omega Hothead yeast for the first time. The brew day was uneventful. Fermentation started about 82F/28C and raised it to 92F/33C after week because the airlock was still bubbling quite steadily. I have heard and read that it's best to underpitch Kviek yeast to get it to produce more esters. So I pitched about 1/3 of what the BF calculator suggested. I sampled the beer after two and then three weeks of bottle conditioning and tasted a moderately strong semi-sweet apple cider flavor. If this were a regular ale yeast I would assume under-pitching caused acetaldehyde and would never do that again. However, this was a Kviek yeast. Could this just be a product of the Hothead yeast or did I underpitch too much? If it's caused by underpitching, then is there a recommended underpitch target for Kviek?