You know Mal I am afraid to complicate my process with timing things based on pH at this point. I do some checks here and there but it is really just me trying to get used to pH as a part of the cheese making process, I don't change my cycle based on what the pH is doing, at least not yet. My cam makes are going so well and giving me such lovely cheeses that I don't want to risk messing it up with tweaking, at least for now. I love these little cheeses and have a ball making them, and so far (knock on wood) they haven't given me any grief. And I have messed up here and there. Last time I was just starting to use the floc/multiplier factor (which I love btw) and used too low a multiplier, but things still seem to be working out, albeit I may end up with a drier cam that what I really want, we'll see. Anyway having a ball with these and with cheese making in general. Thanks for all your posts on them that have taught me a great deal.
John