From Palmer
http://www.howtobrew.com/section1/chapter8-1-3.html
"High temperatures can also lead to excessive levels of diacetyl. A common mistake that homebrewers make is pitching the yeast when the wort has not been chilled enough, and is still relatively warm. If the wort is, e.g. 90¡F, when the yeast is pitched and slowly cools to room temperature during primary fermentation, more diacetyl will be produced in the early stages than the yeast can reabsorb during the secondary stage. Furthermore, primary fermentation is an exothermic process. The internal temperature of the fermentor can be as much as 10F above ambient conditions, just due to yeast activity. This is one good reason to keep the fermentor in the proper temperature range; so that with a normal vigorous fermentation, the beer turns out as intended, even if it was warmer than the surroundings."
I think what happened to my 1st brew was I pitched too soon after mixing the wort. I did not have a thermometer 1st batch and after starting my 2nd batch tonight and seeing how long it took to lower my temp. to 69-70 degrees, I dont think I was anywhere close on the 1st batch. I probably stunted and/or killed my yeast.
This is prob why it took so long to ferment, never reached the FG it was supposed to, and has an off flavor when I bottled today after 4 weeks in the keg.