I have a press with just nuts that I screw down. Although I've never tried it, I honestly don't think springs would improve my press drastically.
Here's my normal schedule (though it depends a bit): put the cheese in the press. Tighten until whey beads up on the outside, but doesn't run. Tighten after about 5 minutes. Flip after 15 minutes. Flip again after 15 minutes. Flip after 30 minutes, with a possible tighten in the middle. Flip 2 more times at 30 minute intervals. That's a total of 2 hours. By that time, almost all of the whey has drained from the cheese. At each flip, inspect the rind with the goal to close the rind by the end of the 2 hours. Often it goes faster, but sometimes it doesn't quite make it. At that point you can crank up the weight to whatever you want. It really doesn't matter because the cheese has drained. Also, you never need to tighten it again because the cheese has drained.
If I had a spring or didn't have a spring, if I knew how much weight I was putting on or didn't know how much weight I was putting on: it doesn't matter. With some cheeses I won't flip quite as often. Especially with a cheddar, I'll flip after 30 minutes, again after another 30 minutes and then go for a couple of hours because there is absolutely no whey left in that cheese at that point. You want to go in slowly to get the *air* out of the cheese, not the whey. Also, you want to take a look at how the rind is closing to see if you need more or less weight. A spring on this kind of cheese makes very little difference because the cheese doesn't change shape after you get the air out of it.
One of the things I don't like about Gavin Webber's videos is that he over presses his cheeses and has lots of problems because of it. His springs and is insistance of pressing for hours on end at arbitrary weights is really not good for his cheese, IMHO. I honestly believe that most people would be better off screw presses because it would force them to think about what they are doing and to observe how the cheese is being pressed.