Summarize the following:
Make sure each hole is smaller than the size of a corn kernel. Remove the lid of the urn so you can set the bucket inside. It’s OK if part of the bucket is sticking up out of the top of the urn. The corn kernels shouldn’t reach the top of the bucket as they will expand during the steeping process. You want the extra inch of water because a lot of the water will be absorbed into the corn during the steeping process. You want the water to remain this temperature during the entire steeping process. Check back after nine hours and lift the bucket of corn out of the urn. Let the water in the bucket drain into the urn through the drilled holes. The rest period, called an "air rest," will help get rid of CO2 and encourage the corn to take up more water during the steeping process. When it's finished resting, place it back in the urn so it fills up with water. Your steeping schedule should look like:  First steeping: nine hours. First air rest: three hours. Second steeping: nine hours. Second air rest: three hours. Third steeping: nine hours. Third air rest: three hours. Fourth steeping: nine hours.
Use a drill to drill holes in the bottom of a five gallon (20 liter) bucket. Place the bucket in an urn of the same size. Fill the bucket with about four pounds (1.8 kilograms) of corn. Pour water into the bucket until the water is one inch higher than the corn. Set the urn thermostat to 77 degrees Fahrenheit (25 degrees Celsius). Let the corn steep in the water for nine hours. Let the bucket of corn rest on an elevated surface for three hours. Alternate between steeping and resting the corn.