Yes, the sixth Caerphilly is underway. Time to spread my wings and try one with no brining, milled and salted instead.
Caerphilly 6 14/10/27
12L Scotsburn 3.25
2.8ml CaCl in 60ml distilled water
2.8ml Calf Rennet single strength
3g Arom B
15:08 12.9C added Arom B, 2g, letting warm to room temp.
16:40 13.4C warming by double boiler to room temp.
17:03 19.3C room temp. Warming to 31
18:43 30.9C ripening for 30m
19:10 32.2C
19:14 32.1C rennet added floc timer started.
19:27 32.0C floc time 12m30s, 19:52 cut curd.
19:52 31.9C cut curd, let heal
20:08 31.7C stirred gently, bottom to top, til 20:12,
20:12 31.8C let curds settle
20:17 31.8C started warming to 36C next 30m, slight stir.
20:26 33.0C stirred gently 3m
20:33 34.0C stirred gently 2m
20:40 35.6C stirred gently 2m
20:47 37.1C stirred gently, maintain for 45m
20:55 36.7C stirred gently, nice curd, firm
21:14 36.5C stirred gently 4m to 21:19
21:35 36.4C transferred curds to strainer
21:50 under 10kg for 15m
22:05 milled into thumbnail , added 39g salt, repressed
22:15 back into mod, under 10kg for 30mins
23:00 flipped, removed from cheesecloth, 20kg
00:43 weights fell. Luckily curd not affected, flipped, under 20kg
7:05 flipped, under 20kg
14:25 flipped, under 25kg
Some notable knit lines at present, threw another 5kg of weight to lessen the impact for the last 6h or so.