Batch#	Brew Date	Bottle Date	Primary Yeast	Conditioning Yeast	Comments
3	12/8/2006	3/2/2007	Brettanomyces + Mix Wild Cult.	Brettanomyces	Fermented with 100% Brett + micro-organisms. Slightly sour with a beautiful sour/funky aroma. Best batch of Sanctification yet.
2	12/29/2005	5/4/2006	100% Brettanomyces (2 strains) + Lactobacillus	Brettanomyces	Bottled at a lower gravity than batch 1 so the bottles should not become over carboanted. Bottle conditoned with Brett this time to make it truly 100% Brettanomyces fermented, and 100% Saccharomyces free.
1	12/18/2004	1/25/2005	100% Brettanomyces (2 strains) + Lactobacillus	California Ale Yeast	This was our first time using Lactobacillus in Sanctification. We are not sure of what the long term effect of the lacto will be in the bottle. ***Bottles kept at room temperature will be over carbonated, bottles should kept at cellar temperatures or cold.***