You can also get it to release more whey by stirring a bit more vigorously, and for longer. When you stir, use a figure 8 motion, and reverse directions. Getting the curds to bump into each other, and agitating them, gets more whey out than just stirring in a constant circular motion (which really doesn't do much).
Also, if you cut the curds smaller they will release more whey too. So, basically, floc multiplier, stirring technique, stirring time, and curd size form the four corners of the whey release square (hmmm, cooking temperature also helps force out more whey I think - maybe it's a pentagon of whey release?). They all tend to work together to get the curd moisture level to some target level. So, you can tweak each of these to adjust things bit.
This is why keeping really good notes is important. Check out how various people keep notes (i.e. how they report their makes), and find a system that works for you. Write all sorts of details, especially when you try something new that you think will make a difference. You want to remember that when it comes tasting time.