Hi Slinkybambi, may I suggest you post in the 'Introductions' section so that everyone gets familiar with who you are and what kind of cheese you do. It's easier to help each other knowing what cheeses you have already made and what milk you are using, where in the world you are located, etc. Also a good way to have board members introduce themselves to you back.
For Reblochon the wash is actually very simple. It's just a brine. No need to add any B.Linen to it; just use clean, non-chlorinated or filtered water with 3%-4% salt. B.Linen should be inoculated into the cheese on your recipe already and this isn't a very stinky cheese to begin with.
