Well, I have made very dry beers in the past and pitched brett C at bottling to do exactly what you are looking for, horse blanket flavor. It is a very interesting progression. One beer was a Biere de Garde, that was amazingly clean and crisp at bottling and for a month or so after bottle conditioning. Somewhere around the 1-1.5 months mark, beers bottled with brett take on a more bretty flavor and my findings show it plateau's at around the 4-5 month mark. There is still some flavor development at that point and forward, but it is much slower. Just want to point out, when I bottle with Brett, I just pitch a fresh tube into the bottling bucket, no starter. For your recent question, if you dual pitched, sacch and brett together, at primary, it will still be a 3-4 month period for all the flavors to come out, based on what I have seen.