I've had beers with that type of infection (I can't remember if it's lacto or pedio) that tasty ok and were drinkable fast...maybe a little funking. I thinking kegging it was probably a good bet. No worry about bottle bombs that way, and the cold might keep it from being active and tasting too funky.
BUT!!!! Just remember this is an infected beer, and you're going to need to treat your kegging system accordingly. You might consider replacing that beverage line, and doing a thorough cleaning of the keg and tap and sanitizing.
Keep me posted as to how it turns out. I've never kegged an infection before myself (I haven't had an infection since I started kegging last spring) so I'm interested in how the cold keeps the beer from getting funkier.
Heck it might even function as cold conditioning.