Incidentally I just pulled out my two untouched bags of Persian Star and Chesnok Red which are the longest keepers and were stripped and cured clean the same way, and they are 100% hard and good, so plenty for the next month.
All my garlic were kept at room temperature, about 64-68 degrees F.
And I found a couple of small Kostyn's Red Russian - there is a bad clove or two and the wrappers are loose, still a few firm cloves. I don't know others from Marbled Purple Stripe but perhaps they are not quite as good keepers compared to Porcelains.