Help with Brett Pale Ale

Brewed a 10g batch of blacklabs' Cascade Orange Pale Ale on March 20. 5 gallons went into keg as is and the 5 gallons i added Brett Brux (WLP650) to and set it in my brew closet for now 2 months to get funky. This is my first Brett beer so i have no idea what to expect, so i'm looking for some guidance here.

recipe:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cascade Orange Pale Ale - Soured
Brewer: Brian Menard
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.061 SG
Estimated Color: 4.1 SRM
Estimated IBU: 36.2 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.7 oz Rahr 2 RowMalt (1.8 SRM) Grain 1 73.3 %
14.7 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 2 8.6 %
14.7 oz Vienna Malt (Briess) (3.5 SRM) Grain 3 8.6 %
0.48 oz Centennial [10.00 %] - First Wort 60.0 m Hop 4 17.8 IBUs
0.23 oz Glacier [5.60 %] - Boil 60.0 min Hop 5 4.3 IBUs
0.92 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.46 oz Centennial [10.00 %] - Boil 10.0 min Hop 7 5.6 IBUs
1.83 oz Orange Peel, Sweet (Boil 10.0 mins) Spice 8 -
0.92 oz Coriander Seed (Boil 10.0 mins) Spice 9 -
0.92 oz Cascade [5.50 %] - Boil 5.0 min Hop 10 3.4 IBUs
0.46 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 11 -
0.92 oz Cascade [5.50 %] - Steep/Whirlpool 20.0 Hop 12 5.1 IBUs
0.9 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 9.4 %
1.0 pkg Brettanomyces Bruxellensis (White Labs # Yeast 15 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 10 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 3.51 gal of water at 163.1 F 153.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 6.65 gal water at 168.0 F


and this is what it looks like today....


i've read Bretts do form pellicles and i'm happy letting it go on. just looking for confirmation that i'm not wasting my time.

appreciate the help.

Your on the right track. Give it some time. I usually let them go for 4-6 months before I even bother tasting Brett beers. I prefer a year.

Alright, 6 months in and gravity is at 1.004 and it's really sour. I think I'm going to bottle this bad boy and hope it will make something I can drink in another 6 months.

So question.... do I just bottle as usual, meaning add priming sugar and cap or since the gravity is so low should I add a bit of yeast?

Didn't you age this in a keg? If so you've got plenty of yeast in there. I think you'd be ok with just sugar. You could add a touch of the dregs if not.