A month and a half late, but I see you have no answers yet. I only know about the garlic storage conditions -- neither humid basement nor fridge nor special appliance is the best choice. Hung in the kitchen or if you have a cooler, darker room, would be best. What you want is DRY (most important) and cool (if you've got it) and then, in spring, dark is helpful. But humid basement can cause it to sprout and rot, fridge can cause it to dry and wither.

Hope this helps -- and hope your garlic doing well.

Warm and moist is a BAD thing. You want cool, dark and dry. Kitchen would provide too much light, heat and moisture. Never put mine in the refrigerator, just the junk room closet.

My experience with dehumidifier &/or fans is that they have to be left on all the time which adds more expense to the cost of growing, of course. It is the drastic changes in temp and humidity that wreck havoc with attempts at storing for long periods of time.

I cure my onions (copras), potato onions, garlics, tulips, and potatoes in a west facing screen porch that gets quite warm in the summer time. They all go from there right into my kitchen either braided or paper sacked and hung from one of those three tier produce baskets. The front porch is empty before the weather turns; so none of my stored alliums ever cools. My garlic very seldom sprouts, although eventually most cloves dry out, and the potato onions never do either. The potatoes don't last long enough to worry about. I also grow early butternut squash (Butterbush) and they cure out on the porch, and are stored after that in the kitchen also.

My garlic harvest is normally the end of July into the beginning of August. Potatoes about then too; so they are cured before the weather cools off. Years ago back on the farm we cured our onions and potatoes on the north side of an empty corn crib, out of both sun and rain. That worked very well and was more or less the pattern I used to settle on curing my bulbs in my screen porch, which has also proven to a very good choice.