I picked up a vial to try to get a Norman-style dry cider. I sued 6 gallons of Simply brand apple must, added medium toast French oak chips, pectic enzyme and yeast nutrient. The primary fermentation was fast and vigorous, producing a significant "krausen" and finishing in three days.
I left the cider in the primary for one month and checked for Brett aromas, but got none. I then racked it to a glass secondary and added isinglass and it dropped crystal clear. Last weekend, after a month in glass, it was much as when I first racked it, crystal clear and no Brett. So, I figured I would bottle this weekend.
Lo and behold, it got slightly hazy and developed a pellicle during that week and began to get barnyard Brett aromas. I'll just leave that as is until the Brett does its thing then prime and bottle it.