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My first time I sanitized with bleach and didn't rinse well enough. Ruined the whole thing

I'm on my first brew right now, an extract pilsner, and though I suspected that my temperature was too low and not enough of the yeast survived to reproduce, I bottled the stuff anyway. After a week it is, of course, flat, but it's also incredibly sweet. I take it the yeasts died prior to...

Also, in the settled yeast, there are small but deeply blue spots, almost purple. Is this normal?

Ah, you're right. I completely forgot about that! Should I still be unconcerned about the low krausen and no bubbling after over 72 hours? Also, which temperature would be better, the 40-45 range or the 60-65 range?

Hello, I've often used this forum to read the various how-tos people have posted, but today I figured I needed to post a question for myself. Friday night was my first time brewing with a lager yeast (and admittedly my second brew ever), and the particular strain, the man at the brew shop told...