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Probably the biggest risk is ending up with a thin beer with insufficient malt character. Forget about sugar. Mash high (156+). Consider using a base malt with a bit more flavor like Halcyon or Pearl. Possibly a less attenuative yeast strain. High protein malts like wheat or golden naked oats...

Harvest the dregs and call it a brewing investment. ;)

This is true. We are currently quoting change parts to run both snap and threaded closures using the same capper, as several others already do. So this myth would be that a new/separate packaging line is required to change from crimp to screw caps. Not particularly widespread I fear, nor does it...

Yes. Most homebrewers bottle way too much yeast. The amount of yeast in each bottle of SNPA is something to aspire to.

In fairness, the sealing surface is similar, but not identical. You will find twist off bottles thinner and flatter at the top of the neck finish, whereas pry off bottles are wider and rounded to allow for the cap to be properly crimped around it. This worked for a friend of mine, until he tried...

Different neck finish and bead, different mold, sealing surface not identical. Whether it suits you is a matter of personal standards.

...I'm actually going to take back "wild" ales as a good application. The bacteria (and in all likelihood some brett) would remain and continue to work on the sugars. It might be nice for a fruit beer though, leaving the sweetness and character intact. Something like Founders Rübæus would be...

The reason this is done for Champagne is to remove the yeast before sweetening with dosage. For me the most interesting application in beer would be something you want to sweeten without pasteurization, maybe a Kriek or Rodenbach-ish Flanders Red. I'd say crash out the primary yeast, gelatin...

Straight-A is a cleaner, as opposed to a no rinse sanitizer like Star San, One Step, etc. Check the label and/or contact Five Star, give it a little taste, and you will see. Usually I use just water for primary, vodka for extended aging or if a vacuum is likely due to fluctuating temps.

I agree with the two posts above, and will add a recommendation that you store under airlock, rather than in a mason jar, in case the brett keeps working.

Founders Double Trouble was a glaring omission on my part.

Bell's Hopslam Founders Breakfast Stout Dark Horse Plead the Fifth Jolly Pumpkin La Roja Brewery Vivant Tripel Oddside Citra PA if you see it on tap Founders Harvest tops my list, keep an eye out for it next Fall.

It's possible you are tasting Ethyl Caprylate/Ethyl Caproate, usually described as pineapple.

Pretty much any Belgian or farmhouse style. Think you'd also have success with English styles since it's genetically the same as Fuggle though I've not tried it. Attempts at APA/IPA would come out tasting like the English variant but I could live with it. Much as I love Amarillo, I use it for a...

Styrian Goldings?

I think so. One thing I find interesting about that is brett's ability to clean up diacetyl. Not that it produces anything close to pedio, but there is some.

Do it Levi, we got yer back. ;)

Well, to be clear it is a type of LAB, just not the one you'd get in white labs sour mix, as an example. I've used the one from wyeast before with good results, though I prefer balancing acidity with sugar by keeving whereas you've expressed a preference for a dry cider. Moreover, your premise...

Generally a malolactic culture (Oenococcus oenii) would be used for this.

Ah, my assumption was based on ability to harvest. Point remains, the yeast will continue to ferment, so attempts to cold crash to preserve simple sugars would fail.