You really need to build brett to lager like cell counts. The only real gotcha, is when you get your tube of brett, you will see there is significantly less product than in a sacch tube. You need to build it up quite a bit prior to pitching. For my all brett beers I usually start with a weak 1030 starter of like 150mL. Then step to 2L, then to a fresh 2L on a stir plate. Some may say you may even want to add a step inbetween the 150mL and 2L, but I seem to find it is not required. For the most part, ferment temps are about the same as sacch ferments, but higher tems will bring out more pronounced character. I have gone rather high to have the brett finish off a 1100 beer stuck at 1030 down to the teens, and it seems to be fairly well rounded.
Only other thing of note, a beer fermented with brett only, will differ from a beer fermented clean-then dosed with brett. It seems you are tying to get similar results as a 100% brett beer so this is not really material to your goal. Also, the flavor will continue to develop in the keg/bottle over time. I seem to find it begins o level off around 5-6 months at cellar temps.