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Old 05-07-2013, 08:25 PM   #1
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Default Moving - what to do with 10 gallons of sour?

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?

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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
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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
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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.
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Old 05-08-2013, 08:32 PM   #4
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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.
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Old 05-08-2013, 08:36 PM   #5
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I would also vote to rack to a corny kegs and finish aging in them.

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