I had good luck with the White Labs Brett C strain. I did a couple "clones" of Mo Betta Bretta, mostly pils with a bit of Munich/oats/carapils and some acid malt to lower the pH and give the Brett some acid to esterify. Light on the hops. I also did a hoppier mini-saison, pils with some wheat and hopped with a few doses of Mt Hood and Sterling.
I had good luck pushing the WL strain up into the high 70s, but with Wyeast Brett A those same temps gave me lots of rubber. Not sure how their Brett C takes the higher temps, so I would probably keep it around 70 for the first beer. Making a big starter is also important for 100% Brett beers since their growth can be slower than Sacch.