To me, the pitch temp is more critical than the remainder of ferment. Be sure to measure it. For a few years, I chilled to 80ish and assumed an overnight stay in the fridge set at my fermentation temps would lower it but NOT SO!
Interesting to see confirmation high temp pitching affecting head retention, never seen that before but that is exactly my experience as well. OMG the headache bombs I made on my first few belgians!