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Just got my latest ingredient kit (pilsner urquell) but apparently I didn't read the desciption very well. This is a lager, and the instructions state to ferment for a week at 60-65 degrees, then for another week at 48-60, and then to finish for 3-12 weeks at 38-48 degrees. Problem is, I...

What is the difference in using dry vs liquid malt extract? Are you essentially making the liquid malt extract when you use dry malt? Is using dry malt what constitutes "full grain" brewing?

I will be priming my first batch soon. I plan on adding the disolved sugar to my bottling bucket, then transfering my beer from a carboy to the bottling bucket, thus mixing it with the sugar. Question - how long can that mixture sit before bottling? I want to give it time for any...