I'd just flush a keg and keg it, leave it for a few more months. It's not, in my opinion, worth the risk of breaking a fermentor and losing the beer if something bad happens (as has happened to me with glass during a move). This way you'd have a kegged beer already, little additional risk, and a clean carboy for your inaugural new place batch. Plus pulling a sample would be super easy on low pressure CO2.
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