Wet aging debate: 3 days vs 30 days, my dry-age fridge fight

I got a small dry age fridge back in March, 400 bucks off Facebook from a guy in Tacoma. Figured I would just plug it in and get that funky flavor everyone talks about. Turns out my humidity sensor was lying to me the whole time, readings said 75% but the meat was turning tacky. It took me 6 failed batches and almost 4 months to figure out the sensor needed to be recalibrated with a salt test. Now I see guys online swearing 14 days is plenty while others say 45 is the only way. But is the extra time actually worth the trim loss and electric bill, or are we all just chasing bragging rights? Anyone else spent a stupid amount of time fighting a simple machine?

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