Brett Saison

Depends.
I would have no issues doing a Brett beer followed by beers that will be consumed quickly in the keg.

Always clean and sanitize thoroughly.

The hesitation comes in in the following scenario:

Batch 1 in fermenter is Brett beer.
Next batch is an imperial stout you plan to bottle.

You may clean and sanitize very well, but a big imperial stout with a lot of residual sugars that will be aged at room temps for months is an ideal environment for a few Brett cells to change the stout in a way that is not desired.

If your subsequent batches were all destined for quick ferments, kegs, cold storage, and to be drunk rapidly... then I would not worry one bit about cross contamination.

 

Dear OP - The fellows that already replied covered a lot of info. Coincidentally, I put a recipe together yesterday for a Brett Saison (sort of). I'm planning to add fruit in secondary along with Brett...not sure it's really a Saison after the fruit add.

For the last one that I did with Brett in secondary, I transferred to secondary and added the Brett before it hit terminal gravity. The Brett took it down to below the expected terminal gravity and cleaned up the excessive sweetness from the malts (that was the plan, but quite a relief that it worked). However, sometime between 8 and 12 months after bottling is when it really came into its own and transformed into something completely different. No funk, a little sour, and a pronounced anise flavor right up front.

For this next one, I'm planning on storing the bottled batch for a long time (>6 months) before i let it get into the rotation for consumption.

Cheers!