To really get all the Brett characteristics you'll probably want to wait 4-6 months. I'm sure it'll finish the ferment by then too. I did the same as you but the primary didn't stall, I secondaried with Brett and some Chardonnay soaked oak chips for 6 months then bottled - tastiest beer I've ever done!
Oh, and 95 seems pretty hot, I'd drop it to 68-70. I ramped my primary slowely up to 86 then let it sit at ambient temp for the secondary.