Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated

[Frank]

Thanks for the reply. I’m stuck with the garage fridge for cuts this size. So would you recommend adding a fan to help with dehydration?
Since this was my first try with Umai, I used a choice cut. Should I just butcher it at 45 days and try again, or push ahead?
I have quite a bit of experience with store bought dry aged beef, so I know what it should taste like. I just don’t want to ruin 15lbs of beef if I can avoid it. I was hoping this version would come out well and then try something prime (or better).