I started realizing that I would hardly ever crack 22oz bombers of big beers because I could never drink them all in one sitting so I bought a vacuum wine sealer. I started noticing that often times I enjoyed the more oxidized version of big stouts on the second day after they'd been vaccum sealed and placed in the fridge for 24 hours. Last night I accidentally cracked a BCBS '12 before we'd finished another beer, and immediatley vaccumed sealed the bottle to drink today. The beer tastes incredible. Like a 2009 or 2008 BCBS. The flash oxidation after about 14 hours has caused the heat from the bourbon to mellow out, and there's tons of fudgy, chocolatey notes pushing through. Not sure if anyone else has experimented with this type of thing.