Pretty hot, I'd be worried too. Use a starter? I think yeast can live up to like 140F, but a lot starts to stress and die near 120F, so you were close. My guess is that it is damaged, but will make a comeback slowly. A starter will give you a better chance. Doubt if there was enough activity while the wort was that hot to give rise to a bunch of off flavors, but just a guess. All you can do is watch and wait and have that back-up come in just in case.
Northern Brown Ale
"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."
Bottled: Wee Ain't Heavy (Wee Heavy); Bonnie Blue Flag Amber Ale; Oiseaux Rouge Saison; Ed's Apfelwein
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,