I have not used Imperial A01, but I can take a pretty good stab at things to watch for based upon early uncontrolled fermentation temperatures on my part.
First, your fermentation will go pretty fast. Give it time for the yeast to hopefully clean up some of the byproducts which are released during rapid fermentation.
I would watch for some fusel alcohols. Higher temperature and very rapid fermentation tends to lend itself to producing some higher alcohols. My experience is that it is strain dependent on how much is produced.
With an English strain, I would expect additional ester production. If this is a hoppy IPA, then the fruity esters may fit right in -- though if the yeast is prone to producing amyl acetate (banana aroma) then it may stand out a bit.
Other products of a high temperature fermentation to watch out for is diacetyl which will give a slick mouthfeel and often buttery notes. The higher temperature will encourage the yeast to reabsorb these compounds and convert them for energy, too much will leave its mark.