Dry aging bags vs a real cooler, worth the switch?

Been doing whole ribeye primals for 2 years now. Started with those bags you seal up. Easy. No mess. But the crust never felt right. Too soft. Bought a used 60s fridge off Craigslist last month in Portland, rigged it with a fan and salt block. 38 days in and the pellicle is solid. Darker meat too. Flavor is deeper, no question. But it takes up half my garage and I gotta check humidity twice a day. Bags were set and forget. Anyone else make this jump and stick with it? Or go back to bags after the novelty wore off?

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