I brewed the Black IPA recipe (that I've discussed here recently) on Sunday. I started my brew day late and it was 8pm by the time I pitched my yeast starter - Wyeast 1098 at 68F. I put it in my fermentation fridge with probe attached and set at 68F. The following morning, the krausen was high and activity was under way. I left for work and when I arrived home that evening at 9pm, I realised the probe had come off the side of carboy and when I re-attached it, it was reading close to 71F (It was very active at this stage). I brought it back down to 68F and continued at that temp. What will be the consequences, if any, and will it affect the final flavour negatively?