I did not have as good a brew day as expected. I brewed a standard all-grain Oktoberfest recipe. First off, I just moved into a new home, and the new oven only got my wort to about 210 degrees. The boil was barely moving. I figured I might as well continue and cooled the wort to about 80 degrees before pitching the yeast (Austin home brew supply directions stated to pitch the yeast at this temperature). So two questions, will the almost non-existent boil kill any decent flavors left, and will pitching the yeast at such a high temperature totally ruin this beer? I have a fridge which has temperature control which I will lager it in.