Very new at this and this is my second brew but could not wait to brew this recipe.
Everything went according to plan until I got the wort into the primary, topped off to 5 gallons, and realized I was at ~82 degrees. I tried cooling the primary further but I had to leave the house so I pitched (2-qt yeast starter, Wyeast 1450) at right around 80 thinking the temp would continue to drop and after a few hours I would be in the 'safe zone' and it would only fall further from there. In hind sight, I probably should have waited to pitch later and just leave the wort in the primary but...
By the time I went to bed, the temp had fallen in the mid-70s and this morning it was a steady 69-70 with the airlock going crazy.
Should I be worried about off-flavors? If so, is there anything I can do to minimize them?