Catching up on some old posts...
Ah yes, checking my old notes, it was my batch #6 made with a grand total of 3 months of brewing experience. The recipe was "Jack the Ripper Ale" from the Homebrewer's Recipe Guide, which I still think is a good recipe book for extract brewers.
It says I used an ounce of EKG plugs to dry hop. IIRC, I squeezed out the dry hops through a strainer to reclaim all the liquid soaked up by the hops (have I mentioned before that I'm 1/4 Scottish?). Probably oxidized the daylights out of it, and since this was in finished beer, yeast couldn't help clean it up.
This was the only batch of beer I ever made that had a wet cardboard flavor. Needless to say, I adjusted that part of my process afterwards... So go ahead and squeeze your hops as long as you avoid oxidation in the process. Also from my notes, cost of lesson? $23.76.