One thing that I really like about use the 3711 in my Saisons is that it ferments down so low. And this makes it possible to dose the beer with Brett at bottling without a big fear of over carbonation.
So from one batch you can make a whole bunch of completely different beers. For example with my last batch of Saison
I kegged up 2.5 gals to be drank at a party.
6 w Jolly Pumpkin dregs
6 w Avery 15 dregs
6 w White Labs Brett C
all with priming sugar to 2.8 Volumes.
And remember that Brett (depending on the strain) does not produce much acid and if it does it is mostly acetic acid. Unless a good amount of oxygen is introduced.
So I don't think you gain too much from adding Brett upfront on this type of beer.