Bottling/kegging with brettanomyces

[Hillman]

I'm about to either bottle or keg a saison that's been through a six month journey in a plastic fermenter with only brettanomyces for company. I have a few questions about it for those who have done this before:

If I keg it will the keg and associated lines have to become dedicated to brett?

Should I pitch some s-05 to help with carbonation or will the brett do the job?

Can I reuse brett in the same way that I would reuse other yeast? I'm planning to brew another 40L of saison and put half straight into the fermenter that has brett in it and the other half into a fermenter with WLP566.

Any thoughts or suggestions much appreciated.

[Hillman]

Also, the Mad Fermentationistsuggests dry-hopping. I talked to Jos at the Garage Project about this and he didn't think it was such a good idea. Has anyone tried it?