I am working with a two week old Meunster that I made during my first podcast. I started my cheese before taking an intense two day course last week at OSU on cheesemaking. Here is what I learned regarding b.linens that may be helpful.
B. linens like low acid (high pH), high salt and oxygen. Geo. Candidum also likes oxygen, but does not like high salt. It is Geo. Candidum's job to lower the acid (raise the pH) of the surface of the cheese so the B. linens can grow. I learned in the OSU class that you usually add Geo. to the cheese milk, and wash the rind with a low (4%) salt solution for the first few days. The Geo. grows and lowers the acid of the surface. Then you switch to a high salt solutoin (10%) to stop the Geo growth and encourage the b.linens to grow. You usually add b.linens to the wash, not to the cheesemilk, since it needs oxygen to grow and it won't get that inside the cheese.
Your slip skin is probably from the Geo growing too much. It produces proteolytic (protein digesting) enzymes that liquefies the cheese just under the skin if let go too long.
I worked out that 5 tsp of kosher salt in 1 cup of water is about a 10% solution. I added some b.linens to that wash and am washing my muenster with that twice over 3 days. Then I will probably switch to just wine with the same amount of salt in it. I have two very small orange colonies of b.linens on the surface of one of my muensters right now (from milk innoculated cultures, I assume), and I hope that this wash will get more to show up 10 days after I started washing with b.linens.
Hope this helps.