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I don't think it was Brett that produced the Butyric Acid but bacteria. Either way time is your friend. Given enough time Brett should clean it up.

You probably wont get any sour depending on how much you aerated your Brett beer. You also probably wont get much funk, I've never really experienced much funk from a Brett primary fermentation. I think a lot of people think they perceive funk only because they know they're drinking a Brett...

Did you add anything to the wort? Or is this a spontaneous fermentation? If it's spontaneous then you have to make sure it's fermented before you do anything. Prior to fermentation and pH drop there is a potential for harmful pathogens to live in the wort. If you can confirm a gravity drop...

Check the brewery's website to see if they mention bottle conditioning or not. Beyond that it can be tricky because even if they do they could use a different strain for bottle conditioning. Your best bet might be to email the brewery to see if you can get some information, some are good about...

Here is what I did http://fermentologist.blogspot.com/2015/01/breakfast-stout-v2.html It turned out awesome.