To Tom (not trying to hijack the thread)- Thanks for helping him out with the suggestions, and information on how to cool his wort down to better fermenting temps. As far as my posts go a lot have come from welcoming people to the forums, and asking questions, as well as trying to help other new brewers. Which I know I should try to stay away from since I haven't brewed anything yet.
To Larry - I would do what Tom suggested and just try that method. Only being in a little over 24 hours isn't going to cause too much damage at those temps IMHO.