I've brewed a belgian pale that I finished with two strains of Brett. The beer is a bit cloudy right now with some funky activity going on so I'm assuming it is in its "sick" phase. My question is if I crash the temp of the beer to prevent the Brett from continuing (don't want it to be a brett bomb) and it is still "sick" will it clarify or do I need to wait until the "sick" phase is over?
Let it ride, brotha. I used to think that lagers were a test of one's patience. I leave most brett beers in the fermenter for 6 months. You don't want to touch it - especially if you see any activity, whatsoever. The only way you can "control" how much Brett funkiness is by how much residual sugars you leave them after primary. After that, you at their mercy.
Yeasts (especially Brett) operate on their schedule, not yours. Rushing them along will never lead to the best beer possible.
Oh, and +1 on the "sick" comment. That is for lacto and pedio.