In MoreBeer's interview with Vinnie, he talks about pitching just Brett and giving it 6-10 weeks on its own before pitching the bugs to make sure it does its thing before being knocked out by the low pH from the bugs. This is why they recommend pitching Roesalare after the Brett ferments on its own for a while. It's confusing because the instructions that come with the kit don't mention this, but it is discussed on the website and follows more closely with how the real Consecration is made:
Vinnie recommends fermenting down to around a 1.016-1.018 with Abbey Ale yeast. He recommends the temperature to be 72°F during the first few days of fermentation, and then lets it free rise to 76°F until the target gravity of 1.016 is reached.
After hitting this target gravity, he'll transfer to barrels to start the aging and souring process (a secondary fermenter will be necessary - a barrel would be preferred!) Currants and Brettanomyces are added at this point.
After approximately 7-8 weeks, you'll want to add your Lactobacillus and Pediococcus. To kill two birds with one stone, we recommend pitching Roeselare (WY3763) which contains both bacterium.
The souring process can take anywhere from four to twelve months. Once the desired sourness level is achieved, you'll want to add the Consecration barrel oak chunk(s) until desired oak character is achieved.
Vinnie uses Belgian bottles when bottling Consecration, and bottle conditions using wine yeast. He mentions that he'll never bottle if the gravity is over 1.008.
My primary took 2 weeks to get down to 1.018, and pretty much settled out there using WL530 (Abbey Ale). Following Vinnie's method, I then pitched pure Brett and the currants, waited 2 months, and just pitched Roeselare last week (air lock was still bubbling a bit from the Brett). SG after 2 months of Brett fermentation was 1.012. Only 4-12 months to go!
I'm also bottling a sample at each intermediate step (before pitching Brett, before pitching bugs, and before oak) to compare with the final product. Should be interesting!
-Carl