Yes! I'm glad you're giving it a go. One step you didn't mention and it's critical is the fermenting stage. Once you pull it out of the sweat and let it dry, it goes back in the sweat box at 77-85 degrees for 1-2 weeks. After that you enter the cure phase which we aren't worrying about the temps, just seal em back up and put away. This is when you'll take weekly tester pieces but I can tell ya you may just want to leave them sealed for 4 weeks before trying. There is a marked change at 4 weeks. They are still fun to try before then but don't get discouraged if it isn't what you expected before then.
Welcome to the cob club.....we need an emoji for cobbing.
Welcome to the cob club.....we need an emoji for cobbing.