Why I stopped wet-aging prime cuts and went back to dry-aging

Used to swear by wet-aging for 21 days in cryovac for my ribeyes, thought it was more consistent. After a batch last fall came out tasting like a wet sponge and lost 3 pounds to purge on 40 pounds of beef, I switched back to dry-aging in my walk-in. Anyone here ever have a wet-aging batch go bad on them like that?

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