I was wondering if anyone dry ages beef at home and can give me some advice. I have a small wine fridge that I would like to convert into a chamber for dry aging beef. I can set it up for precise temperature and humidity control with controllers and a small humidifier. Has anyone done something similar and have advice on the ideal parameters to set it up, equipment, and what your experiences have been? Thoughts on temps and humidity levels? What is the issue with air flow? My wine fridge has fans inside to circulate air, but I imagine it's also important to have air exchange. What about time for dry aging?