I've made a few great Brett IPAs. In my experience the brew day is similar to a "regular" brew day, with minor recipe adjustments.
So I am curious: is the primary difference in the fermentation, with everything prior to that being the same?
How long does the fermentation go typically?
Is the dry hopping process any different?
I have 2 vials with a 'Best Before' date of July 23, 2014. Will one be sufficient? Should I do a starter, or just toss it in?
It depends on your desired outcome on the overall IPA, but I think 65 IBUs of Zeus at 60 mins will would be too bitter for my tastes. Brett trois adds a bit of a tropical fruit esters, and may clash with that bitterness. I'd push your bittering addition to late in the boil (like 1.5-2 oz. zeus around 20 mins) or do first-wort-hopping and drop it to 1 oz. Some like to add a bit of aciduated malt when using Brett Trois - the brett will work on the lactic acid and increase the production of fruity esters. The Mad Fermentationist website has more info on this.
You should definitely do a big starter. The starter takes longer with Brett Trois -- about a week to finish in my experience. Crashing can take up to 24 hours as well, so plan ahead. My ferm times have been similar to reverseapachemaster -- about 3-4 weeks. Fermentation should look similar to a sacchro ferment, but it will take longer to finish. You can ramp 2-3º at the end of fermentation to help it along if you want.
Dry hopping is no different. Again, match your hops to your desired flavor outcome--citrusy, tropical, berries, etc. I usually dryhop in 2 sessions of 4 days each.