Originally Posted by giligson
Of course ideally you would let it degass naturally since either stirring or nitrogen stripping will also strip out some of the volatile aroma compounds.
The problem with aging is that CO2 can remain in solution even if you let them sit a long time, at about 0.9 volumes. Of course, you can rack a few times, but you should add sulfite each time and eventually the level of sulfite will be quite high.
The mix/stir is a great tool for degassing, especially if you have a variable speed drill.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)