Hi all, nice to be here! I did have a few concerns with the time scales mentioned. It basically stated:
5 days-@ room temp.
Into a barrel with sugar and left for two days at room temp
Into a cool dark space for 2-4 weeks.
Originally Posted by SaguaroMan
You're doing a pilsner-type, so that means a lager, right? That should be fermenting at a colder temp than room temperature I believe.
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This was my major concern and in the end I erred on the side of just following then instructions!