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Old 12-21-2012, 04:00 PM   #1
BoomerHarley
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Jun 2012
oakland, ca
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I have about thirty gallons of various sour ales in six carboys in my basement. Looks like I am going to have to move. These ales are in various stages of development and none are ready. How do I move these without screwing it all up? Any ideas?

 
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Old 12-21-2012, 04:02 PM   #2
passedpawn
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I'd put seran wrap and a thick rubber band over the top of each carboy before moving.

 
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Old 12-21-2012, 04:02 PM   #3
BoomerHarley
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Nevermind, I just realized I should have searched. I'm a moron, move on.

 
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Old 12-23-2012, 01:06 AM   #4
staytuned
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Jan 2012
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I'm about to have to do the same thing at the end of January. My plan was to transfer to kegs, purge with co2, seal it up, and then pop one of those airlock lids on after they reach their new home. Is this going overboard?

 
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Old 12-23-2012, 02:28 AM   #5
BryanThompson
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Jan 2010
Louisville, KY
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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.
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Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

 
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Old 12-23-2012, 01:46 PM   #6
bellmtbbq
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Aug 2012
Pennington, NJ
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I'd really suggest kegging it just for the transit.

 
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Old 12-23-2012, 10:45 PM   #7
BoomerHarley
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Jun 2012
oakland, ca
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Good idea. I should be able to keg most of them. Ugh.

 
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Old 12-24-2012, 02:47 AM   #8
BryanThompson
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Jan 2010
Louisville, KY
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Remember to clean/sanitize the kegs extremely well before putting non sours in them again.
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Brute Brew Works
Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

 
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