I just bottled up a saison using East Coast Yeast 03 Farmhouse brett blend. It barely developed a pellicle. The surface of the beer just got slightly viscous but nothing ugly and white. I let the beer sit in two fermentors for over a month after about 1.5 months in one fermentor. I bottled the 8gal batch on Friday. I did not taste it at bottling but my last tasting there was barely any brett flavor. There is very little for the brett to work with in a saison. My sacch yeast took my gravity down to about 1.006-1.010. Then the brett slowly fermended down to 1.003 at which point I decided to bottle. The brett will consume some esters produced during fermentation along with possibly shave a couple more gravity points in the bottle leading to higher carbonation. I bottled with dextrose for just under 3 volumes with expectation of the brett adding another .5-1volume of CO2 from additional fermentation in the bottles.
I suspect there will just be a hint of brett instead of a full on in your face brett character in these saison brett blends.
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