I would toss in a tiny amount of some sort of sugar just to get the yeast moving enough to give you a co2 blanket without effecting flavor. you could use dme, corn sugar, honey, whatever really. I've heard of some sour beer brewers doing this to make sure their hard work didn't get too much oxygen exposure and turn to vinegar.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02
SecondaryFlanders Red, Oud Bruin,
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Little Bastard IPA 3.5%, Top Secret Barleywine aged on vanilla and oak