Batch#	Brew Date	Bottle Date	Primary Yeast	Conditioning Yeast	Comments
3	9/14/2006	2/21/2008	Trappist Ale Yeast	Brettanomyces	Big funky Brett aroma. Balanced oak, Chardonnay and Brett flavors.
2	7/1/2005	10/12/2007	R.R. Belgian Ale Yeast 1 and Abbey Ale Yeast	R.R. Wine 1 and Brettanomyces	Big Brett aroma and flavor, there is less wine and oak character as compared to batch 001 of Temptation. Due to the addition of fresh Brett at bottling, this batch ended up over-carbonated. We released some of the extra Co2 by un-corking the bottles and re-sealing them. The bottles may still foam a little upon opening, but, we think the high carbonation works well with the overall beer. You also may find some yeast residue in the neck of the bottle due to the un-corking process . To minimize foaming, open bottles while very cold.
1	3/27/2004	5/14/2005	Bastogne Ale Yeast (White Labs)	R.R. Wine 1	This beer needs some age to mellow out some of the wine flavors that were contributed from the Chardonnay barrels