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I think if you chill beer in dry ice/acetone the beer will cool too quickly and trap some of the alcohol. Beers like Brewdog's Sink the Bismarck are made in ice cream facilities, which are nearer chest freezer than "cardice" temperatures.

Some stablisers bind proteins, so they may even reducee levels of gluten and gluten-like proteins.

Sorghum, like cassava, contains cyanide precursors, the levels of which are variety dependent. As indicated above, the cyanide precursor is thermally labile, so heat helps to degrade the precursor. Although HCN is volatile, bear in mind that there will be an appreciable proportion of cyanide...

I don't know much about the composition of prickly pear, but if they contribute too much soluble nitrogen, you may leave yourself open to excess fusel alcohol production. If this is the issue, reducing the prickly pear content during fermentation should reduce the fusel problem.