Kegging over carbed bottles

[Scraggybeard]

I have a Belgian Trippel that I've been working on and finally bottled the beginning of May. When I bottled, I made a now obvious mistake. I had the brew fermenting and then in the secondary for a combined 6 months to try to let it age. I had over-thought things and read that after a long period, the yeast would all settle and there may not be enough to carb the bottles, so I added a bit of generic dry yeast to the bottling bucket. Lo and behold, I now have super fizzy Trippels, to the point where half the bottle spews out when I open them.
My question is, can I sanitize the outside of these bottles and then dump the contents into a sanitized keg to try to gas off some of the CO2 and then just serve it out of a keg or am I pretty much f-ed? I've already tried chilling some bottles and venting them; it helped keep more of the beer in the bottle but it is still very fizzy on the tongue. Thanks in advance for help!

 

[kiwibrew]

Extra yeast will not cause overcarbonation, unless it is a different and more powerful strain, only extra fermentables. How long has it been in the bottle? I see no reason your plan to keg it would't work.

 

[Scraggybeard]

Bottled 5.6.12, so it's been in about 7 weeks.

 

[BradleyBrew]

yeah more yeast would not cause the beer to overcarb. Its either 1. to much priming sugar or 2. something else is eating the sugar where the yeast stopped. If its the only way you think you can consume the beer then go for it. Obviously try not to splash the beer around to much. After the keg is full try to purge the keg with co2 a few times.

 

[kiwibrew]

probably a good idea to do as you planned, in case it is still going, and also to fix the carb level.