It should be fine, just keep everything sanitary. I soured the last gallon or so off a keg of a table wheat we brewed. Needed the keg and tap line to put in a special brew and didn't want to waste it. After 6 months it is ready to be bottled and primed as a new sour wheat.
More resources here...
Will be brewing two beers tomorrow - 10 gal of an all Nelson ipa and 5 gal of a Saison to play with ECY20. Get to try out my new Speidel 60L and ranco dual stage temp controller too! Time to go prep some starters!
Amory's Tomb Brewing - I live across from a historic cemetery and look at the town founder's tomb on a daily basis. It's eerie and beautiful, and makes a great backdrop!
70 gal English barleywine
20 gal imperial oatmeal stout
20 gal Saison
10 gal American stout
10 gal hop burst pale ale
10 gal Irish red
7 gal pale wheat
6 gal rye pale ale
6 gal porter
6 gal oatmeal stout
5 gal scotch ale
5 gal hoppy wheat
4 gal Black ipa
3 gal esb
= 182 gallons - time to try...
Make a starter to ensure proper cell count, or roll the dice. Some stress can produce interesting results with any yeast, especially ones you are trying to encourage to get funky. Just make sure you wait long enough before assuming fermentation is done, especially with low pitching rates.
If you pitch first it may help with aeration a bit, but how well can you manage temps on your drive? I find the less you open your FV the better too so it would be good to move it sealed and not have to open again until you are ready to test. Either way, transporting the wort should be fine...