This weekend I made a Swiss. I followed Caldwell's recipe, but used 2.1g C201 + 0.3g PS. I reached the scald temp of 122 within the target time and checked my pH, and it was already at target, though the recipe said to hold the temp while stirring until pH target was reached. So I'm assuming this SHOULD have taken some time (none was specified). Does this matter? Should I have been checking the pH along the way? And if I did and noticed it acidifying too quickly should I have done a rinse or heated more quickly or something to slow it down? What about maybe trying to use less culture next time?