The good thing about the low RH is that once im in flower it should be pretty nice, prolly wont have much of mold risk in there
I was thinking the exact same thing too.
same page, nice..
I don't think hitting 40% will be too hard once you get all that going..
This is how I make my batch.
I get a huge metal Pot, put it on a stove element and put it on low.
Grab a 2 litre bottle and add roughly 5 2L bottles full of warmish tap water to the pot on stove.
with a measuring cup, I pour 450ml's X 5 of regular white sugar into the water.
Mix it up really good with a wisk to make sure all the sugar is dissolved..
With a digital baby thermometer I take the temperature of the water and want it to be no warmer than 38 degrees C.
When it hits the perfect temp, remove from stove, and measure in 5 -15ml scoops of yeast to the sugar water. (I just use Fleshmans regular rise yeast. The best to use is Champagne yeast. Creates more bubbles! You can get it at any brew store but it's a little more expensive.)
Wisk it all up really good agitate the yeast as much as you can. Then just let it sit for about 45 mins to start activating.
Then I pour the whole mix into the carboy, attach rubber stoppers, caps and hoses, and you'll see steady bubbles. About 5 per second at first.
After about 5 days once the bubbling has slowed, every time you're in the room, give it a gentle shake to re-activate it a bit, but not too much so the mix doesn't bubble through the hose into the air lock..
*I put all my caps, rubber stoppers in a bowl of super hot water while I'm mixing the batch.
Then take it straight from the hot water and attach. Having them warm and wet, make for good seals. (heat-expansion)