1st 100% Brett Fermented Recipe Critique

Well, I'd offer this advice. As a sour/brett/wild brewer. Get separate fermenters if you wish, but not needed. Get a siphon and hose, and a thief separate from your clean and funk beers. It's cheap, and it's good insurance.

That said..Starter shouldnt be an issue. Build it up in your flask/growler and have as it. Most of what you add will be santized to it afterwards, and boiled. No issue as starter stuff is mostly hot side.

A decent brett starter will be around 1.5 weeks to 2 weeks depending on strain. No need to rush it.

If you are talking about the Tropic recipe from @psnydez86 then, it's a super solid recipe and a tasty beer. Perhaps he can help you better with the specifics.

 

I think @FATC1TY hit the sanitation concerns. I personally don't seperate equipment for Brett beers but I do with lacto/pedio bug beers.
Generally Brett Brux trois starters seem to take 7 days to fully ferment. Gotta do a huge starter for an average strength ipa. I have done 2 1600ml starters and that worked out well.

1600ml starter for 7 days. Crash cool for a couple days, decant and do it again. So yea that's about 3-4 weeks of starter work but it's well worth it.

I pretty much use this strain exclusively for all hoppy beers. It's amazing.

 

As an FYI-

There is ongoing debate about whether or not WLP644 is indeed a Brett. strain. (See http://embracethefunk.com/2014/12/11/brettanomyces/). While it's not really an issue for a beer such as the one you're brewing, I'd caution against its addition as the sole strain of "Brett." if you decide to make the leap into sours, due to the interactions between Brett and Pedio (or other LABs) that are desirable in sour beers.

Also, if it doesn't turn out to be Brett., I hope more people worried about contamination in the brewery start using it. I do love what 644 does in hoppy beers, regardless of its identity!