Warm Fermentation

I found the British Bitter, which I started yesterday, to be 78F this morning. I quickly threw it into an ice bath to get the temperature down and it's now at 60F and back in my Son of Fermentation chiller with the thermostat set to 63F.

Can anybody tell me if I should expect off flavors from ~12 hours at which the yeast were fermenting at 78F?

Info:
Surly Bitter Brewer - partial mash
OG 1.047
Current SG 1.022
White Labs WLP007 (Optimum Temperature 65-70F; Attenuation 70-80%)
Expected final gravity 1.009-1.014

Thank you in advance!

I wouldn't worry, it should turn out to be great beer.

Thanks for the response.

I poured that hydrometer sample into a glass to let it settle and when I finally tried it I thankfully didn't notice anything fruity. It's still quite sweet, which is not shocking, but the yeast are taking care of that.

You'll probably get a slight off-flavor, but nothing that won't condition out in 3-4 weeks.