Too Low Gravity For Brett Flavor to Develop?

I brewed a Saison not too long ago and I used Wyeast 3711 French Saison, WLP 670 American Farmhouse, and Wyeast 5112 Brett Brux. The starting gravity was 1.057 and after 13 days the gravity was at 1.007 and it had no brett character but tasted like a great saison. Is this gravity too low for brett character to develop over the coming months? Should I add some maltodextrine to help the brett along?

Thanks!

I'm far from an expert but I'm about 2.5 months into a 100% brett ipa and it's JUST starting to get some funk to it. A lot of others on the site and elsewhere say that you don't get a lot of brett character when used in primary. Also, the longer you let it sit in primary the more you get outta it. I'm totally assuming you pitched all those strains at the beginning so correct me if i'm wrong. Hope this helps!

Yeah all those strains were pitched at the beginning. As you point out I was hoping the longer it sits the more brett character it will develop just a little worried about the low gravity and there not being enough sugars for them to eat through in a reasonable amount of time. Thanks for the response!

Even if there isn't any more sugar for the brett to eat, my understanding is that it still eats a lot of the byproducts of fermentation which creates more flavor (especially if it's still sitting on the yeast cake).

What made you want to use all 3 of those yeasts outta curiosity?

I was just going to use the 3711 and then I tried Epic Brewing's Elder Brett and really liked it so I picked up some Wyeast 5112. Then when I was searching online I saw the WLP 670 and picked some of that up. Saw that The Mad Fermentationist did something similar in his American Farmhouse Currant Dark Saison. . Seemed like a good blend of yeasts to try out together.

its not a lack of food, 13 days is far too early to expect much character out of brett. leave it alone for at least another month

To follow up I was listening to The Brewing Network's Crooked Stave Podcast and Chad Yakobson mentions that Brett will eat through other carbohydrates, proteins, compounds, and even alcohol so there's no worries there. In fact he mentions that the esters and phenolics that we attribute as "brett flavors" are actually not compounds that are tied to fermentation and are generated even if fermentation is not occuring. Great info in that podcast btw.

Anyways, I think I'll just let it sit for a few months and see where its at.

I brewed a RR Consecration clone, it started at 1.072, 3 weeks later it was about 1.010 (IIRC; didn't record that gravity.) Racked it over and pitched bug blend. took almost 6 months to start developing the funk.
It was a year in secondary before bottling, and it now it's drinking real nice. Got a good sour tang, but not super mouth puckering.

Give this Saison 2-4 months and you will get the character you're looking for. 1.007 is dry but not that dry. Not only is there plenty of long chain sugars for Brett to metabolize, but Like you said, Brett can break down many other compounds to create a funkier beer.

Give it time, mixed fermentation beers take time and patience.