Sour Mash and Brett/Sacc timeframes/results?

I'd go ahead, and sour your beers as you do, then pitch your sacch strain. Give it a couple of days, obviously the low pH will make it sluggish. Once it's going along, toss in some brett. Give it a shot, let it sit for a while, ferment down, and drink it up. Obviously you can have some issues with bottling if you've got available food for the brett, so make sure to take notes on your gravities after you do your boil after souring.

As an aside, I've read that Brett doesn't care for low pH, around 3.4 or so. With that in mind, I don't know how it would run it's course in an environment of pre soured wort.

I think it would be fun to ferment out a berliner with Brett Trois, and then finish it on something like blackberries, or raspberries. Like a summer fruit cup, but sour.

 

Brett when used alone and when a healthy pitch of the correct number of cells is pitched can ferment out in a matter of weeks, yes. Brett as a secondary yeast takes months to ferment out. You can always use a highly attenuative Saison or Belgian strain after sour worting, let it get down into the 1.006 or below range, then bottle with Brett and priming sugar, just make sure your gravities are steady and low.

 

As long as your primary strain gets the FG down to 1.006 or lower, bottling with Brett shouldn't create bottle bombs as long as you don't try to highly carbonate the beer with priming sugar, ie, don't add enough sugar to the beer to get it to 3+ vols of CO2, plus add Brett. I've done it a few times now with good results, but YMMV. My first ever comp medal was from a Saison bottled with Orval dregs at 7 months old, but YMMV. I don't even use new bottles or special ones, just plain ol' reused standard 12oz bottles, rinsed and refilled, but YMMV. I have an overcarbonated Saison with Brett in bottles now from Feb 2013, none of the bottles have exploded yet (YMMV). Did I mention, YMMV.

 

Thats the thing.. Get it low enough, and you should be safe. Obviously, you run the risk of having some gushers, or perhaps a beer that is pretty effervesce due to a higher than planned carbonation.

Berliners can handle the higher carb, and lets be honest, they shouldn't last long anyways!

They'll eat up, and carb in the bottle, so like I said, it's a risky game, and it's a work of art to figure out a happy middle.

If you've been on the fence for kegging, now would be the ideal time to keg. Just go all apeshit with whatever you want. The kegged beer, if overcarbed will simply pour foam, or blow off a PRV on the keg. Easy fix!