A question about early acidification, during the low temp ripening. In the middle of my second beaufort. Cultures used were 1/8 tsp Meso Aromatic B, 1/16 (rounded) ST, 1/12 LH, 1/24 propionic.
Assuming my (new) meter is working decently, milk came in at 6.71, and after 1 hour, I'd only gotten to 6.62. I'm seeking 6.56-6.50, so allowed it to go to 1 1/2 hr, at which time I got 6.59; at 2 hours, 6.56, at which time I renneted.
In terms of maybe upping the meso/thermo mix - aware that each has their role, at various times - any suggestions on tweaking the meso/ST ratio, to decrease ripening time to an hour or less?
I'd have to go back over some notes from Pav, but I seem to recall there's nothing wrong with a slower, gentler, controlled ripening, in terms of texture and other parameters - in fact, it's a good thing (Pav, I hope I've remembered correctly). Still, I'd feel better with an hour window, over 1 1/2-2 hours; I'm not quite comfortable with the open window to unwanted flora, and prefer the LAB to get their stronger foothold. However, I'm not yet versed enough in the acid curve of this style, to be able to intelligently play with altering the meso/thermo mix.