A 3.5 gallon make trying to follow the recipe in 200 easy cheeses.
My notes are sparse, but I think I may have over brined it. Some eyes, but not many. Nice texture, perhaps a bit softer than it should be. Good proprionic taste though.
The holes blown together suggests to me that I had enough warm time but either killed the PS with too much salt or didn't use enough. At least it's an edible cheese. Grilled cheese for dinner.
Opened it up at 10 weeks, the other half is vacuum bagged for further aging.