Autolysing sacc yeast is food for brett. So you can rack or not, it won't make much of a difference.
I'm planning to go for a short, warm fermentation (2 months) at 80*F, and rack to a keg to let it age, so I can pitch another batch on the cake which will get blended with the first batch to taste. The second batch should get considerably more sour than the first since there will be more lacto and acetic bacteria. Depending on how sour it is I may rack and pitch a third time and let that ride, or stop there. The final batch will be left in the primary fermenter for 8-12 months.