I'm just getting started, so in my first couple batches I realized I had a problem cooling the wort all the way down to 60°F/16°C recommended by my instructions. I boil all of my water, but I don't have all day to let it cool before introducing the wort, which also needs to cool. Please let me know if I'm doing anything totally wrong or can be done better.
The best I've been able to do in the shortest amount of time is boil my water, let cool for 15 minutes and dump into my sterilized plastic fermenter pail. I place the pail in a utility tub full of cold water to cool while I start the wort. After the wort is done boiling, I place that vessel in a bath of ice water in the sink. I bring it down to 90°F/32°C before racking into the pail. By this time, the entire mixture is about 90°F/32°C. When I take my original gravity reading, it's always way off the mark from recommended due to temperature. I adjust my reading to 60°F/16°C reference temperature.
Pail is then pitched with yeast, sealed, placed in basement, and airlocked.
1) Is there any harm to start fermentation while warm? Will this affect the beer quality?
2) Is there any harm to let the wort sit longer to cool before going into the fermenter?