It's been about 20 days since I pitched the yeast in this. There is a musty, compost/manure odour(not in an unpleasant way) coming out of the airlock.
The odour is much stronger than a Berliner weisse I pitched Orval dregs in 2 1/2 months ago. This may be due to the wine yeast producing esters/phenols that brett easily converts, a larger amount of fermentables left over after the primary yeast is done, and due to co-inoculation of brett along side primary yeast.
I'll take a gravity sample in a month or so. Highly carbonated and dry, this should make a nice drink in small quantities.