[f.stepanski]

I’ve filled bottles/growlers from the taps on my keezer using food grade tubing; this works great when I’m going on a short trip and the beer would be consumed shortly there-after.  Shelf life is limited.

So I was wondering has anyone ever tried to decarb a kegged beer, reintroducing priming sugar & yeast then bottling?  My thought here is if the beer re-carbonates in the bottle it would burn up any oxygen in the bottle & extend shelf life...

I know kinda wild thought but hey it’s not like I was asking if it’s best to add celery at the end of boil or in secondary… 
Prost

[jtoots]

why not just bottle carbonated beer up to the neck and purge the headspace with CO2?  I may not follow your thought process... it seems like 2 steps backwards then 3 steps forward. 1 step would be easier?

if you're doing a lot of keg-to-bottle, the beergun is an awesome little tool.

in my experience regardless of method a growler is going to be hit or miss when it comes to holding carbonation for an extended period.  bottles are much more reliable.