Here are some tips for any washed rind cheese. If you can dose the brine with cultures do it. If not about 6 hours after brine give them a dip in a 3% dosed solution. Dip the cheeses daily for the first three days and flip. After day 3 just flip them. Wait until you can see a slight fuzz growing, should be 4-7 days. This means that the rind neutralisers have done their job (PLA, OFR, KL71, GEO etc.) and it's ready for SR3 to start kicking in. Now lightly, and I mean lightly, brush the rinds daily with the same 3% solution. Keep doing this until any geo or candidum moulds have stopped growing, this could take up to 14 additional days. Once the rind has stabilised, wrap the cheese in glasene paper and age it at 4C. Should be ready in a month or more depending on recipe and format.
If you want to "wash back" from older cheeses just scrub them first and be sure to get all their funky goodness stuck in the brush and sloshed in the wash solution before you start on the young ones.