I moved this past spring and all I did was add one carbonation drop to the fermenter before
I moved it. Doing this added enough CO2 to prevent any oxidation issues.
Brute Brew Works
Primary: Three years of Lambics about to be blended for a Gueuze, Sour Brown Ale from Black IPA second runnings, Epic Flemish Brown waiting to go into a bourbon barrel
Bottled: Traditional Mead aged on Maker's 46 soaked oak