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Old 05-07-2013, 08:25 PM   #1
Jul 2010
Posts: 1,120
Liked 20 Times on 17 Posts

I'm moving tomorrow. I have 5 gallons of Flanders Red that is 18 months old, and doesn't seem ready, and 5 gallons of Lambic that is 12 months old and definitely not ready. How should I move these? It is a 15 min. drive, but I'm guessing they would pick up a whole bunch of oxygen in the carboys.

Should I rack to cornys and then rack to another carboy once I get to the new house?
Fall Line Brewing Company

Keg 1 - German Pils
Keg 2 - Falconer's Flight IPA
Keg 3 - Chocolate Porter

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Old 05-07-2013, 10:35 PM   #2
Jul 2011
los angeles, ca
Posts: 7
Liked 1 Times on 1 Posts

I was in the same situation about 2 months ago. I kept my sours in their original glass carboy. Made sure the air lock was tight, wrapped them in a towel and made sure they wouldn't tip over. They taste fine and I'm starting to think about tapping them in the next month or so.

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Old 05-08-2013, 10:50 AM   #3
Aug 2012
Pennington, NJ
Posts: 564
Liked 31 Times on 28 Posts

Absolutely, keg it, flush with CO2, and then continue aging it in the keg when you arrive, or rack it back into the carboy. I think if you don't have much headspace, fine, just use the carboys, but I wouldn't risk it with my sours. I know a few people who transferred sours by kegging and they worked out amazing.
Check out my blog! Lambic brewday!

Fathom Brewing


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Old 05-08-2013, 08:32 PM   #4
Jan 2010
Louisville, KY
Posts: 334
Liked 40 Times on 20 Posts

Last year I moved across town to a house that I purchased. I had fifteen gallons of lambics that I had to move. Five I added apricot puree to, the other ten just had two carbonation drops added a few hours before their journey. All fifteen gallons turned out great. I don't know if the small amount of sugar did anything at all but it did give me a little peace of mind.
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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Old 05-08-2013, 08:36 PM   #5
mnstorm99's Avatar
Feb 2010
Minneapolis, MN
Posts: 69
Liked 3 Times on 3 Posts

I would also vote to rack to a corny kegs and finish aging in them.
Recurring Session Beers

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