"Dr Paul Dowrick" > wrote in message
...
> Hi Folks
>
> I am thinking of buying the 135 gallon fermenter from www.morebeer.com.
Does
> anyone have any idea how I would degass this volume? I don't think my
whizz
> stick will do it !
>
> Paul

Hi Paul,
I have never heard the term "degassing" used in a commercial winery (in this
context). Wineries use pumps to rack from tank to tank. Pumps produce a
negative pressure on the suction line, and the negative pressure
automatically removes dissolved carbon dioxide from the wine. You probably
will use a pump to handle 135 gallon lots, so you may not have a "degassing"
problem.
Good luck,
Lum
Del Mar, California, USA