I've two batches of beer sitting on Brett brux in secondary for half a year now, and neither of them has released any funk. A mild tanginess maybe, but no funk, barnyard or other Bretty-characteristics.
Which brett did you use? Any idea why and how can it be avoided?
IME temperature, cell count, and culture health are the major factors in flavor development from brettanomyces.
For most brett strains I've used, regardless of count/health, flavor development slows down significantly (or just stops altogether) somewhere around 60F. This is a pretty big generalization with some exceptions, but a good rule of thumb if you're unfamiliar with a strain. I like to condition around 65F-68F.
Cell count and culture health go hand-in-hand. Pitching a relatively fresh vial or pack normally gives enough viable cells to eventually establish a healthy culture within the beer. Propagating a healthy and active slurry before pitching can dramatically speed up flavor development. Bottle dregs especially benefit from a few prop steps before pitching, and even more so if pitching into fermented beer.
Acidity and flavor from bacteria is a whole different story.