Okay, I see the answer to my temperature question in this thread. 50-52 is good. I guess I should start spraying & wiping, since I don't see any red mold yet. I have a pH meter, so I can check the surface pH too.
I'll stick with just the b linens in my brine. Tempting to try washing with a bit of my homebrew beer or mead, or some brandy. But better to get the basic lactic type b linens cheese to work first, before adding complications. Sigh. I hope these come out stronger than the store bought Port du Salut, as it was extremely bland.