Infectious yeast in beer from keg to bottle after freeze-killing?!

[smaro]

Hello all! I very recently ran into a possible infection a couple days before planning on kegging/bottling a 1.055 OG beer. The idea was I wanted to keg half (immediate enjoyment!) and bottle the other half (agerific!). Well, of course, I threw it all into a keg because of the possible gusher issue.
After a few days I began to wonder something. Can I not still throw it into bottles after the fact if I killed the yeast? Specifically:

1) Can I freeze-kill the (infectious) yeast and then bottle it without worry?
2) After having it cold (34-38F) for the past few days in the keg am I going to skunk/hurt the beer if I bottle it and get it back to room temp?
3) Can I re-pitch a small amount of yeast and then prime and bottle condition at this point in the process?
4) What would I lose by simply freeze-killing the yeast and then bottling via the keg-to-bottle (with carbonation) method?

Thanks so much for any insight!

 

[BadNewsBrewery]

1 - What infection are you talking about? I understand all the beer is in the keg, but you seem concerned about infections in bottles - if the beer in the keg is already infected (how do you know this, btw?) then you're not coming back from that. If the beer in the keg is fine, then back to my original question - what infection?

2 - I wouldn't worry about 'hurting' the beer by warming it up again - it happens all the time when people cold crash their beers.

3 - You can do that.

4 - Again, why are you tring to freeze kill something? What yeast are you trying to kill, and why? To answer the second half - yes, plenty of people bottle beer that is pre-carbonated from the keg. This is how most commercial breweries do it (well, similar at least). Use a beer gun, or just go the cheap way and pour it in if you want.

 

[smaro]

My apologizes for the lack of detail..

Two days before kegging, while still in the fermenter, sudden activity restarted again after doing nothing for over a month (regular yeast fermentation had long since finished). Temperature didn't change or anything, so I'm assuming something got in. This activity mimicked an otherwise slow fermentation process -- bubbles around the edges of the carboy, a sloooowly bubbling airlock (one bubble every 10 minutes) as well as thin pockets of foam on top.

As such, I kegged it up about 48 hours after this activity began. I wanted very much to keg half and bottle half, but because of the activity/infection, I kegged it all so not to have to worry about bottle bombs down the road..

Now I simply want to have a way to get some back into the bottles safely--assuming a wild yeast might be at play now.

 

[Accidic]

I had a batch do something similar that I just bottled. After 3 or 4 weeks it started popping off a bit again but I'm 90% certain it was merely the gas coming out of solution. Personally I wouldn't worry about it. I doubt you'd guarantee any foreign yeast dead freezing it anyway (there are examples over in the how to freeze your yeast thread that did so without Glycerin successfully).

Even still though, as you appear to have a keg I'd still roll with it. Worst case scenario is the tiny bit of yeast you got can convert a little more and you have to let off some of the pressure. Might even be good.