Camemberts, in my experience, will shrink to 1/3-1/4 their original height in the mold in roughly a day or so....
You might as well salt them now, but I dont think you are going to get the results you are expecting due to the higher form factor....A Cam should be 1"-1.25" tall roughly...perhaps a bit taller may work but the taller ones (1.5 inch) I have made experienced less ripening than desired in the center. Camemberts ripen from the surface inwards.
I dont think your cheeses would be badly over acidified given that the PC should raise the pH up to around 6 by the end of your aging period. Biggest problem I see is, again, the height of the cheeses....they will ripen around the edges about a half inch or so inward, but not the larger central portion.