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Just throwing another idea out there but you could pitch some lacto planterum (good belly) in there now and it would likely make it more sour as long as there isn't too much IBU to restrain it's growth. It's might make it too tart though.

I just point out that some of the light is probably escaping out the windows of your house.

Pour very carefully to avoid oxidation and add just a little bit of sugar or similar to give the yeast something to fuel scrubbing any oxygen that does make it in as the enzyme take a little while to do it's thing.

Don't dump or "Don't do that" Add some amylase and give it a few weeks and it will be golden.

I think the OP is noticing that his attenuation is changing after reusing the yeast and wondering if he should not reuse in order to get the original attenuation. I don't think that your strain would have mutated that much yet and would look to other causes for the under attenuation. Same...

I secondary in my stomach.

I would say add it to some juice and ferment and see how it turns out. I would think the simmering would help to make the sugars more complex and add some body to the finished cider. The cinnamon might become more assertive once the majority of the sugars have fermented out, but you'll also be...

There could be some "ice pack" there indicating an infection. Infection doesn't automatically mean ruined beer though. The biggest risk is bottle bombs, but you have a keg. If it is ready to be kegged up go ahead and keg and drink. I think it would be a while before the flavors started to...

Call me an optimist, but I prefer "pretty much full", to "just a little bit empty."

Only one way to find out... ...but it will probably be expensive shipping to get the keg to me for quality control.

Unless you first fill up your kegs with water and then push the water out

The other yeasts would bring down the gravity further but with their complexity add back something that is like body. Also I believe brett "chews through" some of the hop compounds making it less bitter. Here is my similar thread using 20% honey...

I'll guess that the body is to thin to support the hops. If it weren't already bottled I would say introduce a saison yeast and a brett yeast and give it a few more months. As it is, conditioning at room temperature for some months and then crashing in the fridge for a while will help, but...

It sounds like you should have made a starter for your blend. You could just add some dry yeast to kick off the fermentation and the "bugs" should express theirselves later on.

Does the beer clear if you leave it in the fridge for a week? I would think that could be a simple test for starches.

Rye for the sipping

Eye for an Rye Fun Rye

I posted a thread recently about fermenting cider under pressure. I can't help you out as to the source of your off flavors, but I think that not letting it off-gas at all could be your problem (no spunding valve). Most recommendations for fermenting under pressure say to keep the pressure low...

There has been some recent debate as to the efficacy of freezing wort. There could be some botulism risk if it is not reboiled after. Also, you would have to get the wort to krausen before adding it back in, which would still require timing it correctly. I would stick to the traditional...

You could.. but it's really not worth the danger of oxidizing while pouring back into the bucket and danger of under or over priming a partially carbonated beer (after you pour it out), and the effort of re-priming and re-bottling. Better to mix in the glass before you drink it and call it a...