I'm definitely interested in following the meat aging process!
I put two bar size fridges in my basement bar when we developed it. I store beer/pop in one and the other one sits empty. So I figured why not re-purpose into a dry aging fridge. I bought a striploin roast at co-op for my first attempt at dry aging. I bought some cheap analog temp/humidity sensors at Canadian tire and ordered a little computer fan on amazon. I put the computer fan in the fridge with a HDMI charger from a battery pack.
The fridge lasted about 2 weeks and then died permanently. It was about 12 years old and I think the shock of the fan being in there killed it. I haven't bought a new bar fridge yet - and I just bought a Traeger Century 885 at Costco this weekend so my meat accessories budget is blown for a bit.
Striploins dry aged 14 days taste just like regular striploins.
I'd be very interested to hear about your set-up for temp/humidity/fan etc!