Degassing? Hmmm. I read a study a couple of months back that showed they reached optimum fermentation by keeping the must on a stirplate for the first week and cutting it right before fermentation stopped. The assumption was the stirplate kept the yeast continually suspended and provided more opportunities for the yeast to get at the sugars. Degassing wasn't discussed. Perhaps the continual stirring also helped degass the must as well. Providing an even more optimal environment.
Brewers enjoy working to make beer as much as drinking beer instead of working . ~Harold Rudolph
Primary:Belgian Abbey, Belgian Dubbel
Secondary:Fin du Monde Clone, Farmhouse Ale, Belgian Abbey, Cyser
Bottled: Wheat Brackett, OSH Clone, English IPA, IPA, Murphy's Clone, Fin Du Monde Clone, Bass Clone