Very well described as usual Mal. One question, are your molds bottomless hoops or closed in? I wonder if it matters? Closed bottom forms makes a difference to flipping, thats for sure... oh all right, I guess that was two questions...
My latest Mals to your recipe are just getting their peach fuzz now. I forgot to add the PC and Geo to the make, and sprayed them on a few days later. First time I've had to do that...Like you I've had them in the Decor brand 'humidicribs'; unlike you I use a potassium chloride humidity buffer under the rack (3 tablespoons KCl, 1 of water), which saves having to wipe out the container. Whilst in theory the KCl maintains humidity at 85%, in practice the Mals seem to produce enough moisture to keep the humidity in the mid-high 90s early in the ripening, tailing off to the low 90s at the early peach fuzz stage.