I used the search button and found and printed out your method of doing this and was going to get an undertank heater to use but thought instead of just using the heat lamp suspended above the bucket that I use for chicks in the spring. Just close enough to make it about 70 degrees at surface in my mostly unheated shop. Anyway, in that post you said the antlers shouldn't be in the water, is it okay if about a half inch or so at the burrs is in the water? If not can you tell my why or what will or could happen if they are?
Also, I cooked, not boiled, the skull for a while to get most all of the meat off before putting in the bucket to let the water finish it. I thought that might save some on the stink. Thanks for your input.
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Discolouration is worry number one. 'Warm water maceration' water can get pretty scuzzy and that can change the colour of the antler that is submersed in it. I have on occasion seen antlers that were in water swell as well, so obviously you'll want to avoid that. It seems the older the antlers are, the more likely this is to happen. I haven't observed it enough to really draw final conclusions but I figure if keeping the antlers out of the water reduces the risk - then it's a good thing right? Wrapping some plastic around the burrs very tightly and using some quality tape to keep the water out is a good idea.
As long as you only simmerred for a brief period the potential damage is greatly reduced. You may get some initial rapid expansion from the heat that could cause some suture problems, but they should correct themselves once the skull cools down again.
Combining techniques can yield some cool results - be sure to write down the steps you took and see if you begin to notice trends. When I was using beetles - I would still often macerate for a bit thereafeter just to get a more thorough cleaning. Developing your own set of techniques and tricks is part of what makes osteological work fun!
Hope that helps =)