Froze a keg...now what?

[Darwin18]

So....I accidentally froze a keg of my California Common last week. During cleaning and transferring a cider, I placed the temperature probe in a higher location on the kegerator, and realized my mistake a few hours later when I went to pull the last of my Weizen.

The Common has been sitting the kegerator for the last two weeks doing the typical "sit and forget" method and tonight I wanted to try it to see where it was at. The sample I pulled was horribly alcoholic, sweet, and cloyingly strong. I thought that perhaps I was experiencing my first infection until I went to dump the keg, and realized that the beer at the top of the keg tasted fine, albeit a bit watery. My brilliant wife reminded me that I had froze the keg last week...

So what are my options? The keg has definitely stratified into distinct layers and needs to be remixed. I don't think that I can just let it sit in the keg and it will mix back together but I'm cautious about shaking the keg and oxidizing the beer.

My thoughts:

1) Take the keg out of the kegerator, gently roll it and mix the beer then place back on the gas.
2) Place a sanitized long spoon into the keg and gently stir the beer.

Anyone have any insight?

 

[duboman]

Oxidation should not be an issue assuming the keg was originally purged and kept under pressure.

I would let the beer thaw out, purge, gently roll to mix and put back on the gas and call it an Eisenbock!

 

[Darwin18]

Thanks Duboman - I purged the keg several times last night, then removed it and shook it / rolled it vigorously to mix the separated. I'll try it tonight and see if it's improved. It tasted great going into the keg and I had high hopes for it in an upcoming competition.

 

[hunter_le five]

I've been there before. Just thaw it and shake (on gas) to remix. Should be fine.

 

[Darwin18]

FYI - Tried a sample last night and it was much improved and closer to what I expect from this particular recipe. I didn't taste any signs of oxidation. Thank you all!