Heh Fellow Cheesemakers! When following a suggested weight reading on a recipe during the pressing phase I have noticed that as some whey comes out of the press the pressure gauge drops some. Is it correct to torque it back to the poundage it was set to at the start? I have been doing this but never read anywhere if that was proper procedure or not. Thanks! Lee PS- you may have covered this but don't use Chymostar rennet for cheese you plan to age. It makes it bitter. I found out the hard way with several 2 pound wheels of Manchego..whaaaaaaa Only animal rennet will stand the aging process.