Lagers & pitch temp?

Though I've never done this, as long as your sanitation procedures are thorough, you should be just fine.

 

While I am sure you will be just fine, I know I have done it many, many times in the heat of summer. I would pitch the yeast and cool. It's really a double edged sword, because the yeast may throw a little funk if there is a big swing, but not pitching the yeast will exhaust your wort antioxidants, which may lead to a lack of malt presence,hop presence and accelerated staling of the beer. The reason being is that as this cools it will suck in Oxygen, and while I know you need oxygen for fermentation, its for the yeast. The yeast can consume a crazy rate of oxygen, at a fast rate, thereby not exhausting those malt antioxidants. When wort is exposed to oxygen not in the presence of yeast it will exhaust its reserves first, which can lead to the above and even a possibility to darken the wort (think sliced apple). Of course the sanitation aspect aside.