It is a very long story, but I ended up pitching my belgian raspberry wit at around 94 deg. F. I usually pitch such a beer at 64 and if possible let it warm a bit. I wrapped my bucked in ICE and placed it in the basement, after an 1 to 1.5 hours I noted it was not cooling off. I then found a bin in which I could submerge it in water/ice. I had to leave, but I think this worked pretty quickly as I left it on the cellar floor. When I returned 7 hours later it was nice and cool. I have used this strain of yeast before and had it stall on me, so I used two liquid packs this time ( I don't have gravities because it is full of raspberries and I am not sure how accurate it would be). The question I have for you guys/ladies is how much off flavor should I expect or did I save my beer in time? Either way I think it will be ok, but I was just looking for some insight.
Thanks