So I brewed up an all grain batch of wort and pitched a pack of wyeast brett Lambicus and it has been fermenting for 17 days.
Today I pitched a vial of white labs brett C.

Any ideas of how this might turn out?

I liked the last 100% brett I did with wyeast brett L (very fruity)
So I wanted to get that with a little brett funk in it as the last one had very little funkiness to it.

5 gal batch

sounds interesting. What was the gravity after the brett L was done?
Is there anything left for the next dose of brett to consume?

1.014

Target is 1.006