I keep coming across what to me, is the incorrect useage of 2 terms.
Aeration and degassing.
Now aerate is listed in the glossary, but de-gas, degas, degassing etc don't appear to be.
It annoys the hell out of me, when people mix up these terms (bee in bonnet ???;D). Because to my way of thinking (and what I feel is correct usage of the terms) it causes confusion, inasfaras, aeration would be the addition of air (or even oxygen) to a brew, to aid yeast cell development among a few things.
While degassing is the correct term for the removal of extraneous CO2 produced by the yeast during the ferment and causing what might be thought of by some, as possibly an "off flavour" as it's in the form of carbonic acid while dissolved.
It seems that some new mead makers (particularly if they have made beers before) seem to mix up these two terms.
I also appreciate that correct use of such terms is helpful for explaining the processes (and it's not just me being a pedantic git)
Perhaps, Vicky, Oskaar, or one of the mods could add a definition for de-gassing (if it's not already there - I couldn't find it) and flesh out the aeration definition, as it might help to reduce some of the confusion in explaining the difference of the processes and make it clearer that while the action might be similar, they're invariably done at different times for different reasons.......
I'll get me coat...
Aeration and degassing.
Now aerate is listed in the glossary, but de-gas, degas, degassing etc don't appear to be.
It annoys the hell out of me, when people mix up these terms (bee in bonnet ???;D). Because to my way of thinking (and what I feel is correct usage of the terms) it causes confusion, inasfaras, aeration would be the addition of air (or even oxygen) to a brew, to aid yeast cell development among a few things.
While degassing is the correct term for the removal of extraneous CO2 produced by the yeast during the ferment and causing what might be thought of by some, as possibly an "off flavour" as it's in the form of carbonic acid while dissolved.
It seems that some new mead makers (particularly if they have made beers before) seem to mix up these two terms.
I also appreciate that correct use of such terms is helpful for explaining the processes (and it's not just me being a pedantic git)
Perhaps, Vicky, Oskaar, or one of the mods could add a definition for de-gassing (if it's not already there - I couldn't find it) and flesh out the aeration definition, as it might help to reduce some of the confusion in explaining the difference of the processes and make it clearer that while the action might be similar, they're invariably done at different times for different reasons.......
I'll get me coat...