I screwed up once like that (too many ales BEFORE brewing

)
KEEP EVERYTHING as sterile as possible. Here's what I did...
I just left it in the frig until I prepared a SMALL batch of my yeast starter.
GENTLY transferred the brew into my closed fermentator and brought the brew back to room temp of 70F.
Added the starter, and let it ferment as normal.
Afterwards repeated the kegging process.
It turned out OK with no objectionalble flavors...
You came to the right place for help...These guys are fantastic in helping the novice like myself, and promoting good brewing advice...Pay close attention to them and read as much of this forum as you can, whenever you can. It is a valuable tool.
