Fermenting too hot??

I brewed an American stout yesterday, cooled down to 80 and pitched. Checked a few hours later and fermentation had kicked off ... this was at 9 pm, unfortunately I has at 80 - 82 degrees. I wrapped it in a wet cold towel and forgot about it. Checked on it at 8 am and the temp was down to 68. Did I cool this down quick enough to avoid off flavors? Right now it is fermenting at about 67.

I'm hoping I got to this quick enough ... what do you think?

I think it's RUINED send it all to me for proper disposal. Lol I've allways wanted to say it. As far as the temp goes do as the sig says rdwhahb

If it was in the 80's when it started, I'd guess you'll get some off flavors from it, but it shouldn't be too bad. You got it cooled down quick after that. Make sure to leave this one in primary for about 3 weeks and the yeast can clean up some of those issues.