There’s a pretty big difference between knowing an acronym for a new term about an old technique, and knowing about the technique itself. Anyone who’s lived through a winter knows that static is worse when things are drier. Brewers have added water to grain to improve grinding for ages. I’ve added a spritz of water to beans for a while, and it’s not because someone told me to, it was just common sense. This is the first I’ve ever heard it referred to as the RDT. You were down voted for being condescending about it