I'll add my experience with this yeast. On Aug 17 I brewed what I am calling Blonde Soubrette. Here's the profile:
OG: 1.046 SG
FG: 1.004 SG (estimated)
Northwestern Pale Ale malt 8.36# 84.79%
Munich Malt 10L 0.50# 5.07%
Vienna Malt 1.00# 10.14%
Cascade 6.4%AA 0.75oz 60min
Cascade 6.4%AA 0.5oz 15min
White Labs WLP644 (Brettanomyces Bruxellensis Trois)
I aerated this more than usual with O2 (60 seconds). Fermented at 75F (ambient temps in my house in the summer here in Louisiana). Fermentation temps raised to about 82F and stabilized back to 75F for the first month. Temps went down to the low 70s in the second month of fermentation (fall is coming and it is bonfire season!).
I was at 1.015 SG 11 days after pitching. Aromas and flavors were mostly citrus (pineapple) with a little funk. It was pretty crisp and clean for such a young beer. A lot of yeast was in suspension. No krausen and no pellicle.
A week later, I was at 1.012 SG. Same aroma and flavor as before with a bit of a mouth puckering effect. Still a lot of yeast in suspension. No krausen and no pellicle.
Another week later, we're at 1.009 SG. Very dry and quite mouth puckering (tart, not sour). Bitterness is nice and removes the tartness in the aftertaste. A lot of yeast has fallen, but the beer is not clear.
One month after pitching, it's now at 1.008 SG with a profile similar to the previous sample. The level of tartness and funk is still fairly light and hasn't increased. I want more funk, so I decided to let it age a bit more. We're still in the primary on the yeast.
Almost two months after pitching, the gravity is stable (1.008 SG). There is a pellicle that looks like a very thin layer of fat that has congealed (see below). It has a few vivid white streaks. The aroma is much funkier with intense tart notes. Very citrusy aroma and flavor that is mostly pineapple with some orange and mango. Flavor is very tart, but not quite like sucking on a lemon tart. Ctrus is bold and fades to a smooth bitterness. This should be a great thirst quenching summer brew. I decided to let it age another week to see how it does. I will then cold crash for a week and keg.