Actually, the pitching temperature was perfect, but the yeast was a little warm. I assume it was out of the fridge while it swelled, and that's how it got so warm. Ideally, they'd be closer in temperature but the yeast will recover.
I ferment most of my ales at 62-65 degrees, and that's perfect for almost all of them. Take a look at the yeast manufacturer's optimum temperature recommendations for your yeast strain, and do your best to keep the temperature under the maximum during fermentation. I like to pitch my yeast at around 60 degrees (yeast and wort the same temperature, or within a degree or two) and allow the wort to warm to my fermentation temperature (almost always less than 65 degrees).
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