.....I would look into some of the Brett blends from The Yeast Bay. Here's a good list of what else is out there:
http://www.milkthefunk.com/wiki/Brettanomyces#Commercial_Cultures
+1 on yeast bay. They've got great selections to try
I really urge you to do some blending, at least at first. It definitely helps your first attempts create the flavor profile you want a lot easier than just throwing a bunch of stuff together and hoping it comes out the way you want.
basically, split your mash in two, or even 60/40. . (No mash hopping or first wort hopping!) Do a normal boil with the first half (or bigger half), pitch anything and everything you want in there in terms of hops, sach, Brett, etc.
Then do the rest of your mash as a kettle sour with lacto B, and let it get real sour- like pH 3.5-3.9 or so. Maybe 48hrs or so at 100-110F. Then pitch with your normal sach type yeast selection.
After 3wks or so you can pull the sour off yeast and mix into normal half until you get to the general level of sour you want. It will get a little bit more sour as it ages, so better to stop a bit short on the sour level. Note the pH level for future reference.
Now you've accomplished the souring quickly, and just need to wait for Brett to kick up the funk. And as Brett works, the sourness will soften and get smoother.
This blending takes some of the waiting and guessing out of the picture for you. Then you just need to worry about the Brett for your next batch to dial in your funk levels. Like dantheman said above- More Brett funk? Stress the sach yeast or go with something high in phenols and esters. At some point only a few months of aging can give you your final answer, but blending can help you get there faster and with a bit more control. It's how a lot of commercial breweries operate- a very sour "reserve" used for blending up the right sour level.