very late last night i finished an imperial coffee stout (partial mash), and i was bringing the temp down to pitching temp. it got rather late and either i got anxious or tired and ended up throwing the yeast in at 78F. i know it's high, so im gonna be bummed if it doesn't work out but recopgnize that it's my fault. the question is: about how long do higher gravity beers take to start fermentation? i used wyest 1084 i believe. the irish ale smack pack. it was at room temp when i pitched and while 78 is a little high, i really don't think it would kill. my OG was 1.074at 78F. part two question is if it doesn't start in the next day or so, would i be wasting time trying to bring to a boil to kill the old yeast and pitching again at the right temp? thanks in advance for the advice if more information about ingredients would help, let me know. i would be happy to hear any information at all. thanks.