I have made about 4 all brett batches now, and I find it behaves much like Saccharomyces in the primary (except for longer lag time). It also has less of the funk aroma and taste when pitched as a primary yeast, because it has more sugars (maltose) to munch on.I have pitched with starters and without. I find there is more of a lag time with Brett (with or without starters) so I would tend to want to get my cell counts up as soon as possible with a starter. Also, I find pitching a little warmer is good.Hope this helps.