I tried my first starter the other day and not sure if a couple of problems along the way are anything to worry about. I did a one liter, 1.040 wort. Pitched in evening when it was cool and maintained a temp of around 73 degrees (5 above my primary ferm temp) for the first 14 hours. I checked again about 6 hours later and the ambient temp spiked to around 83 degrees. I took temp of starter and it was also 83 degrees. In a panic, I rapidly cooled it to around 75 degrees and let it slowly sit there as the ambient temp was dropping. The next morning (36 hours into fermentation) there was a 3/8" cake at the bottom of the bottle. I moved starter to fridge to hold until ready to use in the next couple of days.
Question 1: was the short-term temp spike long enough to develop off flavors?
Question 2: is the rapid cooling going to have a long term effect when I do the main batch of beer?