Shane, I've been experimenting with making Brie and other soft cheeses in a jar with no heating or timing or added cultures other than the PC and Geo for rind. I think I posted about it in the lounge under the title of "Lackadaisical Cheese" or something like that. I mean, you have a very cool set up and all but if you wanted to try it another way this is very easy..... raw, never chilled, milk in a jar on the counter at room temp for a day or so, add Geo and PC, add rennet, let sit another day, cut and drain in molds or pre-drain in a cloth bag and then pack into mold. Follow regular Brie recipe for taking out of mold, airing and aging. It's simple and works well.