Brewed a Lambic back in April, and I've left it be. I can't really see the pellicle because of scum left from the krausen in the carboy. I popped the airlock to have a look, and it looks like the pellicle is gone.
I just took a taste, and there is certainly some brett character but not much sour. Contrast to my Flanders Red which is 9 months old, and plenty sour.
I used WL 655 straight up.