Re bottle from 750ml to small bottles?

You'll take a chance of introducing the element of oxidation into your beers via the transfer process, so I wouldn't do it unless you plan to drink the smaller bottles soon. If you're going to drink them soon, then I think you'd be better off to drink a serving from the large bottles and cork them, and then finish them over the next few days.

 

I don't think I would want to risk the contamination and oxidation by trying to re-bottle.
I would think that either taking you time would be OK - I've sipped a bottle over the course of an afternoon spent through a couple football games with no major effects.
You could use a stopper and drink it over the course of a couple days - it's also not ideal, but it works, and if you put the stopper in as soon as you finish your first pour, it'll hold carbonation adequately.
Of course, the other option is to invite some friends over and knock off a couple of these in a session with snacks and maybe some lighter brews.

 

Transferring carbonated beer is a little tricky. Depending on how you do it, you may get foam and lose C02 besides and beer. If you are going to do it, get their temp as close to freezing as possible. This will minimized foam.

 

The bigger issue is why are breweries bottling these huge beers in 22 oz bottles? I'd much rather pay for 2 12s . . .

 

I also wish they would not necessarily bottle imperial stouts and big barleywines in 22 or 25 oz bottles. This bottle size forces me to wait until I'm ready to drink 22 or more oz of a big beer in one sitting. It's rare that I have someone to share these big beers with, so it's basically all me when I pop that lid. This forces me to drink fewer of these beers than I would prefer. I love Yeti regular because it comes in four-packs (well, that, and it's damn tasty beer). Should I choose to make a big beer (>10%) I'll make sure and use 12 oz bottles.

 

I do this with keg beer all the time, no reason why you couldn't build a rig to counter-pressure-fill bottles off a larger bottle. Think two Blichmann Beer Guns in series.

Source bottle side:
Stopper drilled with 2 holes; gas in + dip tube

dip tube -> tubing

Destination side:
tubing -> dip tube
gas vent

Fill the empty bottle with CO2, stopper, open full bottle, insert dip tube, pressurize, slowly vent CO2 out of the destination bottle. Cap. Repeat.

You'd probably waste ~15% to spillage, whatever's left in the tubing, etc. Still better off making some more friends!

 

The best solution would be to make some/more friends who also share your passion for fine brews and then share your wealth with them.

 

Assuming you have excellent sanitation practice, you don't need to worry about contamination. You need to worry about losing co2 level.
And like "sarcastro" recommended, work under lowest possible temperature.

 

I use 16-oz. swing-top bottles when I make something with power like that. I can drink some with lunch, close the cap, and then some with dinner and dessert. Occasionally I'll have 16 oz. of 'dessert' if I'm not driving anywhere.

 

I have recently saved a couple bottles out of growlers that I wasn't going to finish within a couple days after opening. I carefully poured down the side of a 16 oz Pyrex, then carefully poured down the side of the bottle, waited a moment, then capped. I didn't notice any cardboardy oxidized flavors, and I was very happy to be able to enjoy the beers again.

I'll have to try freezing the target bottles first to minimize CO2 loss. I also want to try attaching my bottling wand via a tube to my small funnel in order to reduce exposure to oxygen.

But if I can finish the beer in the next day or two, I'll just cover it with growler cap or aluminum foil and put it back in the fridge.

 

I'm slightly pickier in that I prefer the higher end of the carbonation spread for each beer style. Thus, I generally don't store beer for long after the initial popping of the cap. I do have a bomber capper that will keep a beer pretty fresh for a few hours, but basically once that cap comes off, I generally plan to finish what's inside. My growlers do keep the beer pretty fresh for about a day once the cap is removed for the first time. If you are slightly less picky than me about flat beer, you could get better mileage out of these devices.

I do like the 16 oz swing-cap idea for bigger beers. I have a few of those bottles (and I do use them). When I get around to brewing something big, I'll make sure to have more.

Had a bottle of stone RIS last night. Tasty, and I have one every year. Milked it for several hours (it does get better as it warms, like most big stouts).

Still tho, I am not really sure if there's anything that really beats Yeti and oak aged Yeti in my book. Yeah, some of the whales and larger, less common sea mammals, maybe, but for something I can always have in my fridge with just a short drive, Yeti is the shit. And the regular ol' oak aged yeti is IMO the best of the Yetis (they are all good tho). The regular comes in four packs, which is also a big plus. I think I'll stop and pick up some Yeti for the holiday weekend. Since it's quite cold here, seems like the thing to do.