Thanks for the replies, I brined for +- 55 min in the calchl rich brine, then made a batch of saturated(not fully as I ran out of salt) with a 1/2 tsp of vinegar, no calchl, brined for further 1.30 hour.
I'm still very new to this. Both wheels were 500g after pressing(about 1 lb each i think)
Everything has been going well with my cheeses but I was tired by the time I made the brine and assumed it was the easiet step...
Either way they are drying and I will continue as normal to see what end results are.