I moved into my apartment this weekend, so of course by Sunday night I was brewing my first batch. I went with a Sam smith o-stout clone from austinhomebrew.com. Anyways everything went alright, nothing seemed to have burned. I did find out firsthand just how rediculously hard it is to bust those wyeast smackpacks. It took me about 10 minutes of intense squeezing for it finally to go, my hand kept cramping up and stuff too, it sucked. Anyways I pitched at around 80, would have been about 12 hours later when I woke up this morning but I didn't see any activity, though I bet itle be going by the time I get home from work today. Overall I thought it went pretty smoothly, but the process has raised a few concerns. First of all, will the smell ever go away? I boiled in my kitchen and now my entire apartment smells like malt extract, you get used to it real fast, but anytime you leave and come back its there waiting. I think I will invest in a propane burner and do it outside next time. Also right now I have the fermenter in my room, will it smell when it starts to ferment? That is pretty much it for now, can't wait till this batch gets done so I can have a taste.