I harvested a yeast from a bottle of commercial belgian beer, hoping to make a nice belgian beer. I let the beer ferment for a month, and due to circumstances I won't go into, I had to bottle it ASAP. So I didn't get a gravity reading until I was all set to bottle and there was no turning back, and the reading was about 1.020, and the beer was really sweet. Well, I figured that either the yeast went dormant or whatever I harvested just wasn't that good. I've opened a few since I bottled 3 weeks ago, and they've been sickly sweet and undrinkable, and just a little low on carbonation.
So my assumption is that the yeast wasn't great (a friend suspected it was lager yeast, not sure if that is consistent with my details or not). I've got a sour beer in a carboy, and I was considering unbottling all of the remaining beers and adding them to the sour beer. My questions are 1) does this sound like a good idea, and 2) how would I go about unbottling and pouring into a carboy with the least oxygenation?