Dry ageing beef crust forming timeframes

It’s a side by side fridge. I am concerned. Its black and sort of hard. But not like a brick hard. Also can you possibly describe what dry aged meat should actually taste like? It does not have a bad smell at all. And I put a small usb fan in there even though the fridge is frost free. And I have it on the lowest temperature it can go for the fridge.
I’m dry ageing 3 cuts