Customer asked me to age a brisket 60 days, it went wrong fast

Last month a guy in Austin came in wanting a 60 day dry aged brisket. Told him 45 is pushing it for that cut, fat cap gets funky, the pellicle turns to leather. He insisted, said he saw it on some chef show. Wrapped it in the bag, watched it for 6 weeks. Started smelling like blue cheese in the walk-in, which is fine for some, but this was wrong. When I cut into it, the interior had this gray-green spot near the point. Told him to take it, no charge, and explained the risk again. He was pissed but I can't sell something I wouldn't serve my own family. Anyone else had a customer demand an aging timeline that just doesn't work? How did you handle it?

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