@ImNewToBrew Squeezing is theorized by some to release tannins if done when the wort is above 170F and the pH above a certain threshold. I squeeze the bag to extract the sweet-wort. this process seems to work well with out adverse effects on flavor that I am able to discern. The grains are never above these temperature or pH thresholds with my method as outlined. Someone more skilled as a taster may be able detect something however.
