I have used it for some time and still do. If you do a total brett fermentation, you are really going to get some funk. It's a lot more common to do a secondary fermentation with it, or to blend beer with a percentage of your all-brett wort, possibly pasteurised to prevent over-attenuation. That's what I do. That is, I do all-brett fermentations, but not an all-brett beer.
If you want the flavour to be good, you will have to be very patient and not give it much oxygen, warmth, etc. Basically, the more you mistreat it, the better it will taste. I know that sounds odd, but it's true: the rules are different.
It will take what oxygen it needs through the pellicle, and this is the way to go. The pellicle needs to be in contact (at least periodically) with fresh air once it has formed. Never disturb it; draw samples from the side of the vessel. The pellicle will protect it from infection by acid lovers like acetobacter, lacto, pedio.
Keep your hop rate at or above 20 IBU to guard against bacterial infection ... unless you want bacteria like lacto or pedio to establish themselves, in which case, do the opposite, staying under 10 IBU. Aceto can tolerate a high hop rate, however.
Keep it at 62 F. It will take months to work, but this is how it should be.
It is extremely attenuative. It can feed on cellobiose, so it will infect barrels. This might be good or bad, depending on your setup and goals.
You can cheat a little when preparing a starter, using hopped, oxygenated wort and maintaining a temperature around 72 F. But only for a starter. Brett will reproduce fast under those conditions, but by no means as fast as sacchro. It might take two weeks to develop a good starter, but that is quite fast by brett standards.
Feel free to PM me if I didn't answer enough of your questions.