I brewed a belgian triple last week. I was making a starter using white labs trapist yeast, but it didn't take off; must have been a bad vial. So, I picked up a packet of wyeast trapist yeast and pitched that into the same starter to get it going. In the meantime the batch was sitting in the carboy waiting for yeast.
Problem is: while the starter was getting going, and before I pitched any yeast into the carboy, the cooled wort in the fermentor started to ferment. It didn't get going too hard before I pitched a good size starter into it.
Question is: What is going to be the effect of whatever got in to the batch to start it fermenting? And, since I pitched a really healthy starter that made fermentation take off, will the yeast I pitched take over and still make a good tripel?
EDIT: for clarification: When my first starter didn't take off, I added more yeast to it (wyeast). In the meantime, while waiting for the wyeast starter to get going the carboy of wort started to ferment on its own.