Long story short: read the Michael Tonsmeire book: American Sour Beers. Tons of info about brewing with brett.
Two things to note:
1) The Yeast bay saison/brett blend isn't overwhelmingly funky. If you want heavy funk, use some White labs or Wyeast Brett Brux. Adding bottle dregs from funky beers will also work. If you just want light funk, TYB should be fine.
2) While hops generally fade quickly in beer (especially when exposed to oxygen), something special happens when brett is involved. Brett often acts to preserve hops flavor/aroma (in part by sucking up oxygen), but also by altering some of the compounds produced by hops, which often results in the production of glycosides. These hop/brett interactions can be really weird and unpredictable. Depending on the combo of hop & brett strains, you could get all sorts of results. This is an area of brewing that is still very poorly understood. I've drunk 9 month+ dry hopped brett beers that were wonderful, but it's going to depend on the exact combo of hops and brett. Citra and Mosaic tend to play well with brett. My suggestion to you is to bottle the beer at 2-4 months (or longer.... just make sure final gravity has stabilized) and then sample the bottles over time. The first few might not be particularly great, but after several months you might find that the bottles are starting to shine.
