I don't think you'll be able to mimic the character of the brett yeast with any of the sach strains.
As far as your equipment, I think you should only be concerned with a good cleaning routine. The 650 is still just yeast and doesn't contain any bacteria (like some of the brett "blends" that are available). The biggest reason you might avoid sharing soft equipment with your other batches is residual flavor. Go for the brett is my vote !