Okay here's the details. I have 5 gallons of an Irish coffee Stout that has been sitting in a 5-gallon whiskey barrel for several months. The whiskey barrel has always contained Brett and has always made the beers that go in it incredible. My original plan was to keg this beer then pressurize it and serve it. Unfortunately plans have changed and I have decided to bottle it instead so that it can age and hopefully smooth out. Because this style of beer contains some lactose and other non fermentable sugars, I am worried about the Brett consuming those sugars that the bottling yeast cannot - during aging and making possible bottle bombs. My thoughts are to remove the beer from the barrel and put it into a sanitized container to then freeze solid for some small amount of time. Then the beer can be pulled back out, thawed, and then have corn sugar added to give it about 1.5 volumes of carbonation to then bottle. With Brett being a yeast and not a bacteria or other weird bug - do you think freezing would ruin the batch or successfully kill off the Brett and somehow work out?