Don't beat yourself up about it, this is a new cheese for you and aging it isn't straightforward. Camembert is rather liberal in terms of making it (so acidic -it's difficult to mess up), but when it comes to aging it -that's where the cheese is really made. Just practice it. You are very close to getting it right. (You will see what I mean within a batch or two). Get ready for some really nice homemade cheese.