a true emementaler imade the right (traditional) way is difficult to master, especially with no first hand experience from a master
so dont be discouraged by failurs in the learning stage
my suspicion for these is over-acidification as i have said before. the acid will keep ps from growing. there are a few ways we can deal with this
shorten the brewing time bettween cutting the curd and warming the curd. this will result in less acid. shorten until it works, this may take a few tries. i have noticed many swiss cheese recipes omit this stage completely, which i dont endorse
do not press in warm whey after initial knit is achieved. i.e. only press in whey fro first 2 or at most 3 pressings (even our large alpkäse, for which acidification is no major issue, are uncovered after the 3rd oor 4th flip.
rif acid is indeed the problem, which makes sense, then shorting the time factor of any stage after the curd is cut will help
also increasing the cooking temp helps this, it kills off secondary acid bacteria but leaves the ps.