I've done one pLambic. I made sure to only use glass carboys and any time I used something plastic, like a siphon (porous and might give it a home) I made sure to double sanitize afterwards.
I didn't contaminate the rest of my equipment.
Either that or I did and I just like Brett in everything.
Seriously, though, if you are extra meticulous you will probably be okay. If you are paranoid, use segregate your equipment for Bretts.
Bretts are notoriously long fermenters. 6 months, at least, before you sample. If it tastes or smells horrible, wait another 3 or 4 months. Bretts can go though some really funky taste and aroma phases.
I remember tasting my pLambic at one phase and it made me want to retch. 2 months later it tasted great.
Do not repitch yeast at bottling. It will probably increase your risk of bombs. Just let the Bretts and residual original yeast carbonate it. It will probably take several months more and may end up a little undercarbed. But it will be worth it.
There are a lot of guys on here with more experience with Bretts than I do. Wait for some of their replies.
Good luck. Sounds interesting.
Cleaning my daughter's bedroom is like a freaking archeological dig.
On deck: Apple Honey Ale, Barleywine, Belgain Golden Ale, Malt Liquor, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.