I brewed up a robust porter on Saturday, and was forced to pitch a smack pack of wyeast American Ale after it had been prepping for about 5 hours, because the LHBS was out of dry yeast. I know that I under pitched the yeast, and fermentation got off to a vigorous start about 24 hours after pitching. My question is, will this underpitch result in my porter being overly estery, or will the heavy flavors of the beer mask them somewhat, and also, will I have to repitch some yeast to get it to fully attenuate? The OG was 1.065, and I am fermenting at about 69-70 degrees. I am about to rack some blonde ale fermented with safale 05 and I could repitch a portion of the slurry today to overcome the inital underpitch if that would make any difference. Thanks for the input.