Mysticmead

Recipes 

squeezing does NOT extract tannins.. going to high at mash out extracts tannins. I squeeze for every drop I can get with BIAB and have zero astringent mouth feel. look at it this way. a commercial brewery will have a huge amount grain in the mash tun. That grain will exert more pressure on the grains than you can by squeezing the bag and they still don't extract tannins. squeeze the bag all you want...

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Mystic Home Brewing - Brew Blog ~ Carboy Cleaner™ Review ~ CustomBIAB Review
My Beers: Dwarven Warrior Oatmeal Stout ~ Ragin Red Honey Red Ale ~ Eleventy In Da Woods IPA

cyclonite

Recipes 

Agreed, squeezing does NOT extract tannins - this is a myth that has been propagated over and over. High temps will cause tannin extraction, as Mysticmead said. I too squeeze the heck out of my bag to get every drop I can (sparging helps a bit also). Squeeze away!

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On Deck: DH 90 Minute IPA, Wee Heavy, APA, RIS, Session Stout
Primary: Jamil's Evil Twin, Milk Stout, Belgian Blonde, #9
Secondary: Empty!
Bottled: ESB, Fraoch, Witbier, IPA, Irish Red, Hefeweizen, Pepper Porter, BBQ Brown, Tripel, Woody Wee Heavy
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dubiouschewy

Recipes 

Re: squeezing and astringency myth.

I don't have the link handy, but Alaskan Brewing Co. recently installed a commercial scale grain press to up overall brewhouse efficiency. And other commercial breweries around the world use them too without any noticeable astringency in the final product.

And while we're on the subject, I am skeptical that 170f is some sort of magic astringency line either. Just goes to show we need more side-by-side experiments at the homebrew scale.