If you keg it will sour more slowly, assuming you refrigerate the keg. Just like if you took lemonade that looked like that and put it in the fridge versus leaving it on the counter. The plus is the keg (should) have a PRV that will blow out before it explodes, unlike bottles.
My vote is to drink some straight out of the fermenter , if you spit it out, then dump the batch, bleach the carboy and airlock, drink a different beer, reflect accordingly, and then move on with your brewing life.
If you are OK with the taste than bottle, condition at 70 for a week, than refrigerate, then drink it every chance you get till its gone. And maybe save 1 at room temp in a blast chamber for the sake of science and see what happens. Try it in a month, handling it with goggles.