High fermentation temperature

[Tetragrammaton]

I put a batch of tripel into the fermenter yesterday. Not able to cool it as much as I wanted, I managed to get it down to 86 F in order to pitch the yeast. It has happened to me before and I thought that, as previously, I would find the batch happily at about 75 degrees when I woke up. However, I found out today that the temperature dropped only 4 degrees overnight (these days are hotter than the previous time this happened). Is it possible that this will cause any off-flavors? Can I do something about it?

(note that the batch was already happily bubbling 1 hour after putting it into the fermenter, the yeast is alive and well)

 

[Professor Frink]

You'll likely get some more esters than you were banking on, but just cool it down now and RDWHAHB.

 

[Tetragrammaton]

Esters is not really a concern, since we're talking about a belgian tripel. What bothered me was sth I had red about sharp alcohol being a product of high-temperature fermentation.

 

[homebrewer_99]

You mean fusels from fermenting too hot...yes, they are a concern...try cooling the batch down with a swamp cooler...

Place these in your Favorites for reference:
http://www.winning-homebrew.com/off-flavors.html

and

http://www.brews.com/home-brewing-101/common-homebrew-off-flavors-and-aromas/