This was my first try at dry aging at home. I tried the Umai Bags 20 lb choice bone in prime rib I was going to put my beer PID on the garage fridge but it had been staying between 35.7º and 36.5º for the 2 weeks prior to putting the meat in. The humidity stays between 39-45% unless the door has been opened and even then it recovers pretty fast. I went exactly 45 days, I couldn't get any prime primals in town so I had to settle for choice. 45 days later: Trimmed: Headed for the large Big Green Egg for some hickory smoke and to get the temp to 115º After about an hour straight to the MiniMax it went for the sear: Seared for about 2-3 minutes per side and straight to the plate: One of the best steaks I ever had!