German Brewing

I have one keg (~4gallons) of our 1/2 bbl doppelbock that has now been in cold storage for 3 months. We would like to make an eisbock with it, much of which will be bottle-aged.

Just curious if anyone here has any tips for a process to do so that would minimize oxidation and maximize beer. Right now I am leaning toward a jumped liquid-out-to-liquid-out transfer to a clean/purged keg once the beer has partially frozen. Though I worry about the dip tube itself getting clogged with ice. Maybe remove the dip tube until we are ready to jump?

TIA!

Sorry, I would love to help but a Festbier is about as high a gravity I go.

I do liquid to liquid post transfers. So far the tube hasn't frozen, but I wouldn't walk away and forget about it