Effect of pitching "warm"

[sbaclimber]

I always cool my wort to fermentation temp (generally 15°C) before pitching....until yesterday. I didn't have enough time to get the wort al the way down to 15°C, so I pitched at ~26°C and put the carboy into my fermentation chamber to cool down the rest of the way. By this morning (<12hrs later) the wort was at 15°C and active fermentation (bubbling air lock) had begun.
Can I expect any different flavors or aromas from pitching that warm, or should the relatively quick cooling during yeast multiplication make it okay?

 

[Hogarthe]

it should be ok, but it might have more esters than usual. it could produce other off flavors, but if you leave it in the fermenter long enough, most of those will be cleaned up by the yeast, or just mellow out with age.

 

[cearum]

The following post is an interesting experiment on pitching warm vs. fermentation temp. While your pitch temp is a bit higher than in the experiment it details some interesting findings.

http://brulosophy.com/2014/12/15/the-temp-at-which-we-pitch-exbeeriment-results/