Oh my, I am so sorry to hear about your dad! Wish him the best!
Yes, the pre-drain is important because lactic curd is heavily hydrated and it keeps drying out and shrinking by an additional 30% or so within the first week. If the rind had began to form (which could happen very quickly, twice as fast as a Camembert sometimes) and the paste continues to shrink than you get this thick strong rind which was originally formed tightly over a large curd mass but is now that the curd mass has shrunk it is lose, possibly trapping air pockets or worst - trapping a runny layer. This isn't a good runny. This is geo with all of its unwanted bitterness. The rind will be tough and plasticy, it could peel or detach easily and feel like a chewing gum in your mouth.
A good pre-drain will prevent it. You can also prevent it by doing the moulding, draining and drying of the cheese in the cave (or fridge). The cool temperature will slow down rind formation so the body gets a chance to shrink before forming a rind.
Alternatively, you may use a strain of PC that is slower and not so aggressive and avoid geo.
Technique wise, you may tap and tighten the cheese in the first few days when you do your daily turns