I like to squeeze it. Giggity.
No really tho lol. I'm getting more into high gravity beers that'll sit a long time for conditioning- I'll squeeze and squeeze as much as I can out, and YES- I have noticed astringency when I do an initial taste; I'm talking about tasting my pulls when I'm testing for gravity/end of fermentation (after a night in the fridge to sink the yeast).
I'm not sure if the astringency is from the squeeze, the high ABV (my bets are here), or my affinity for roast barley.
I will know more in a few weeks- when I get a taste of the stout I'm brewing tomorrow (which has much less roasted barley) so I can do a side by side with the heavy roasted barley version.
However, I am 90% confident that astringency will blend in and work well as the beer conditions.
I can let you know with 100% certainty around Christmas.
This is for big stouts, tho. For a lighter beer, I don't think I'd squeeze.