Since barrels from 5 gallons up to 59 gallons are becoming more common in the home brew world I wanted to post this in hopes it will help. Some different options available if you run into this problem.
http://embracethefunk.com/2013/12/14/for-the-love-of-the-barrel/
If it were me I would use the Brett WLP644 instead of the Brett C to get those characteristics. Its a year round strain as of this week so your LHBS should carry it soon.
Realistically Brett can give a 100% fermentation over time...I wouldn't bottle a Brett beer until it was under 1.005
Gabe gave the exact recipe for Love Buzz in my interview with him last year:
http://embracethefunk.com/2012/03/09/gabe-fletcher-of-anchorage-brewing-company-qa-recipe/
WLP670 will never make a beer "sour". Brettanomyces doesn't sour. Bacterias like lacto and pedio just to name a couple are souring microbes. Brettanomyces isn't a bacteria, it's a wild Sacc strain.
Gabe was awesome enough to give the recipe and process for making his Love Buzz beer. The Love Buzz recipe is at the bottom.
http://embracethefunk.com/2012/03/09/gabe-fletcher-of-anchorage-brewing-company-qa-recipe/
Chris gave some good info on the upcoming funk in 2012. I'm pretty pumped for the WLP644!!
Chris White On The New Funky and Sour offerings from White Labs in 2012 « Embrace The Funk
I used it on a Wheat IPA..loved it over the 1056 version I did. I've had quite a few beers with this yeast since late summer and all have been great with it.
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