I haven't seen anyone else report results from this method.
Ok I will describe a method I have trialled before and plan to try again.
Make a turbid mash wort.
Bring ph end of boil down to <5.0
Pitch philly sour
Let it ferment a few days then pitch the brett.
Previois brew I also put fruit in the keg at this point, let it rip till blow off slows down then spund at about 10psi and let it sit at "room temp" (20-30c its tropical here).
Beer was already nice at 1 month in had some bretr character. I let it go for another 6 months and it was getting very funky.
This time I want to swap out the philly sour with sourvisae + a yet to be determined yeast.
Foregoe the fruit and let the kegs age with a combination of different brett cultures.
Also want to double the pitch amount of brett.
Let them for a few months, then brew a simple sour fruited beer and blend it back in with the brett for serving.
I wont bottle any of it, it will stay in kegs.