IMHO, the "spinning bowl" is easy and the least subjective way to test flocculation. If the bowl won't spin, there is no doubt. No guessing.
Dry and crumbly is a result of many factors throughout your make. Milk quality, too much starter, over rippening, too much rennet, inadequate floc time, curd size, proper stirring, proper cooking, low pH at draining and/or hooping, over pressing, even the temperature of the room where you are pressing (faster acidification) ... All contribute.
Scas - It's difficult to give you specific advice without details about the cheese and your make. However, flocculation time and multiplier is a good place to start. Reducing your starter can also be a big help, but it helps to use a pH meter to be sure that you are hitting the right targets.