You don't say how long the beer has been subjected to brett but sometimes brett beers can taste pretty foul at a young age. There can be lots of unpleasant phenolics that will age out. However, most brett strains you find labeled "brett b" or "brett brux" tend to be more phenolic than other strains so you'll never see a brett b beer without any phenolic character.
Your mention of chlorophenols is a different issue. Chlorophenols are very medicinal, sort of like if you've ever tasted unflavored medicine, mixed with what reminds me of the aroma (and what I imagine to be the taste) of floor cleaners. Chlorophenols are not caused by brett but by chlorine in the water. If you used chlorinated water then it is possible that the existing chlorophenols are becoming more obvious due to the phenols brett is creating. Chlorophenols will not go away. I'm pretty sure, although not positive, that brett cannot do anything pleasant with chlorophenols. However, if you did not use chlorinated water or clean your equipment with bleach then there should not be any chlorophenols.