Old timer told me to stop wet aging and I fought him for two years

I did a 45 day wet age on prime ribs for a holiday rush back in 2019. Thought it was the best thing going. An old timer named Gus who's been cutting Saturday markets for 40 years said my beef tasted like a wet sponge. I brushed him off, but then a regular customer stopped buying my ribeyes cause they had that sour twang. Started doing 14 day dry age in a used商用 fridge I picked up in Reno for 300 bucks. Night and day difference in flavor and the trim loss is only about 12 percent, which is less than I lost to slime on the wet stuff anyway. Has anyone else had to swallow their pride after a vet told them the old way works better?