The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Fermentation and Color Change › Fermentation and Color Change
February 22, 2017 at 3:25 am
#10927
Member
I definitely struggle with keeping humidity high, its about 36% ambient here right now and I was able to raise it into the 60’s with a humidifier initially but it was all over the place over the three days. I was less concerned about humidity than temperature though, and had no problems holding it at about 21c the whole time. I’ll see how the weight loss goes over the next couple weeks, humidity in my fridge seems to vary from 40-50%.