Originally Posted by Vaughn
No need to pitch Brett at lager pitching rates - you should treat it like sacch when using it in primary fermentation. It will easily attenuate better than sacch.
I'm in the camp of pitching high and it not attenuating too well. I've made several all-brett beers, and generally I get worse attenuation than sacc yeasts. I've added sacc to help finish a couple of them off.
I have only used WLP650 (Brett-B) and really like it, but I get anything from 67% to 80% attenuation. I haven't figured out what causes the big variation.