Unless you are going to consume the beer really quickly, you well end up with a lot of oxidation trying to recover the beer in a keg. It will also be pretty messy.
It looks like you bottled too soon and the yeast either stalled on you (not common in my experience with WY1272) or you did not allow it to ferment out completely. To be honest, if I were targeting 1.016 and measured 1.022, the carboy would have gone back into the fermenter for another few days.
Was your last gravity reading on beer which had been degassed? If it still had carbonation in the beer, then the gravity reading would have been affected by the CO2 bubbles on the hydrometer and in solution.
I run into this at least once a year when I over carb a batch. What I do is set up my capper in a tray to catch excess beer. I then chill the bottles down to near freezing and remove them one at a time. I use a bottle opener to lift the edge of the cap until I hear the gas escaping and then reseal the bottle. I then allow a test bottle to warm up to cellar temps (50F to 55F) and try it out. If it still foams out, I repeat the procedure on the remaining bottle. Either way, I take the first acceptably carbonated bottle and allow it to come to room temperature. Shake out the CO2 in short shakes and then when there is not more foam or carbonation I will retest the gravity. If it is then down to the 1.010 level, I will look for other signs of infection in the aroma and flavors.
