Well, aside from the wierd milk mentioned in another thread, my PH dropped too fast. It was at 5.7 when Peter Dixon was calling for 6.1 or 6.2. It was PH5.5 by the time I ladeled off most of the whey.
Rather than leaving it to pseudo-cheddar in the whey, I just proceeded with the make. I also abandoned brining (which I had planned) and salted the curds to avoid further PH drop. Could 2/3t have been too much? Or perhaps something had already begun the acid build-up in my milk, like too slow of an initial chilling?
I managed to double my pressing ability on my spring press by using two springs. I know I reached around or upwards of 300lbs, so that was good. Even still, salted curds are definitely harder to knit.