John, found the Francois quote, from 2011:
It's supposed to be stinky. As long as you use a clean cloth every time, keep the brine covered and in a fridge I don't see the problem. I have no issue keeping solution for 3 months. If it did get really nasty I would just boil it and redose, not make fresh. I do this with brine as well, it gets better with time, even after boiling.
Thank you for digging that up as it answers several things about b. linens wash: (1) keep in fridge covered instead of cave, (2) you can use it for an extended length of time, and (3) if it starts climbing out of the jar boil it and re-dose. Your research deserves a cheese, especially because the last brie I did got some "orange" on it under the white mold (and the distinct aroma) that maybe came from those active little red bacteria jumping from the jar
. I also have boiled my brine but never knew if that was kosher but it sounds like it's ok. Thanks.