Hi zachattack - this recipe looks rad. I love the combination of Citra and Trois. I've brewed several beers along the same lines with base recipes along the lines of american pale ales, IPAs, blondes. After experimenting with many different recipes, I think the amount of wheat you have will adequately compensate for Brett's lack of glycerol production.
In response to your question: My all-brett fermentations are done after a couple weeks. Basically it will look and finish out similar to a regular Saccharomyces fermentation. I've bottled and kegged these beers after four week fermentations without any bottle bombs. I also don't use secondary - just a long primary and straight to bottles, but that's just a matter of choice.
On a side note, you will probably not get a lot of "funk" from this yeast. It's super fruity with little/no barnyard funk. There is a really good thread with lots of different experiences/recipes on this yeast: