What if a home brewer got an infection and put the wart/beer back into a kettle and boiled it again. The brewer would boil it at 220 for 10-15 mins, hoping to kill off all the contaminates and the yeast would properly get killed off too. Then re-set it back into the fermenter and pitch new yeast, then continuing the process from there. Would that produces any off favors and other undesirable taste things or reduce the ABV?