I looked but I did not find a thread devoted to Brett. The British fungus really deserves some more attention around here.
When I was starting out, Brett beers were rare and while they are more common finding a great one can be hard to do. As a beginner as shied away from attempting to use Brett because it is often painted as being difficult or requiring its own equipment. I'd love to hear some peoples' experiences.
I have used various Brett strains in about 20 beers. I use the same equipment for everything and I just practice good cleanliness and Starsan everything. I have only ever had it migrate once to a non Brett batch and that was do to poor yeast harvesting practices.
I have made 100% Brett brews and mead. I have to say I never found these to be great. They were fun and a pleasure to share with those more adventurous friends, but not great. IMO Brett is fantastic when coupled with a primary set of Sacc. My favorites are Saisons that I add Brett a week into. I really enjoy the Wyeast Belgian Lambic blend but there's a lot going on in there that is not brett as well.