Originally Posted by COLObrewer
90s would be on the hairy edge of damage, I haven't used that strain before, you'll just have to wait and see if they perform in a day or two, otherwise start over.
True, 90-95° is right near the limit, however, it is a belgian yeast strain which actually can be fermented warmer, up to about 80° so only time will tell I'd give it the 72 hours before becoming frenzied. You proabably killed off some of the yeast, and in any smak-pak or WL vial there is never 100% of the100 billion cells that are viable, so give it a few days.
FWIW, take that airlock off your starter and use a foam stopper or a piece of sanitized foil, you want gas transfer to occur, having an airlock on your starter is actually inhibiting growth, not promoting it.