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Degassing a beer?

I’m doing a lot of reading about the benefits of degassing a mead during the first 1/2 of the fermentation process and was wondering. If CO2 is toxic to yeast why is it not popular to degass beer?

You need the gas to get the bubbles.

I have not heard of this practice in meads. Can you provide a link?

Here’s an example, Curt degasses his mead.
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