First Brew In The Bucket!

cubbies said:

Welcome to the obsession. Couple of things...none of which are a very big deal.

1) you steeped your grain too high. Grain steeping should be done between 150-160, and never above 170. Above 170 you can release tannins from the grain husks which have a bitter off flavor. I am assuming it was specialty grains, and with specialty grains it is not as big of a deal as it is with base, but still it is good practice to be in the 155 range.
2)You should re-hydrate dry yeast. I am not sure of the exact reason, but something like there is a coating on the yeast and rehydrating it will allow the yeast to work better. All you need is about a cup of 85 degree water and sprinkle it in. Do this first, brew your beer, and it should be ready to go by pitching time.
3)you didnt seem to get much aeration. I am assuming by your picutures, so I may be wrong. But you want to aerate your beer (shake, stir, pour from up high etc) as much as possible before you pitch your yeast so that the yeast have a good environment in which to reproduce. However, after the yeast is pitched, never try and aerate your beer...you will oxidize it.

Beer looks good man, you are going to be hooked.

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