wondering if anyone can help me, I am in the middle of brewing a batch of british bitter, when I pitched the yeast (1 week ago), I kind of knew in the back of my mind it might have been too hot, so there was no bubbling all week, I guess I kept thinking maybe it was fermenting but slow leaking out of the bucket top, so anyway today I checked, and am almost 100 percent sure it never fermented (my hydrometer is broken), but no sign of foam, and tastes extremely watery, I have brewed this before and now this is not how it should taste....so here is what I did, I had another packet of windsor yeast so I went ahead and pitched it, but is there really any chance I can save this seeing that it sat for a week before the second pitch? or should I cut my losses and dump it?...note: there were no "off" flavors indicating infection, just a lack of a strong beer taste.....anyway let me know if I am on the right track or if I should give up now.....Thanks ahead of time!