Just waxed my newest Colby last night.  Its a 3 Gal. batch and this time I lowered the temp of the wash water a few degrees.  The recipe said that a drier cheese could be obtained from using a temp a bit over 80, and a moister cheese from temps a bit under 80.  Last time I went with the 80, and it was still a bit dry; so this time I used 77 degrees.  The cheese out of the press felt really good - not quite so solid.  Have any of you experimented with this?  If so, what have you found to be your optimum?

I need to try this for sure.

Haven’t tired colby yet :(

Yes, I have tried it, and it works well for me.  I usually go to around 77 or 78 also, and have had much moister cheese.