10: Lets drinking White Ale (ag)


Saturday night I arrange to meet Jonno and Chuwy for a Yokohama pub crawl with the gf. We had grand plans to hit Full Monty, Craft Beer Bar, Pivovar + Yokohama Brewery, Pivo, Thrash Zone, and Cheers – but with a detour to the dock to drink the homebrew I brought and some excellent beer brought by Chuwy and with Thrash being unexpectedly closed (will I ever get to go there?), we only hit three bars. But drinking beer outside in the beautiful Yokohama dock was fantastic – reminded me of living in HK and going to TST harbour.

First bar of the night for was Full Monty, to enjoy British food while waiting for J&C to turn up.

The Full Monty, Yokohama

The Full Monty, Yokohama

Inside the place is more like an outback Aussie pub than a British pub. Not just the wooden decor, but the way half the people there seemed to be regulars, chatting like in some remote Aussie village.

Inside The Full Monty

Inside The Full Monty

Clive, the owner, seemed to go out his way to make little friendly comments to everyone whenever he could, eg. serving beer, taking away the food plates.

Full Monty Beer Menu

Full Monty beer menu

Beer menu was a bit lacking to be honest – quite a lot was unavailable, and the guest beer was a rather standard Pedigree. A very British selection but not my ideal choices – could do with having a British IPA there or a few craft bottles. I hear Clive has plans for 2 extra taps with craft beer, let’s hope that happens.

That said, the London Pride and The Pedigree were the best examples I’ve had of those beers in a long time. Perfect temperature, perfect carbonation, bursting with flavour, and proper British pours. Clive took care pouring the beer – letting beer settle, overfilling when there was too much head etc. Other places serve beers with huge heads – it was refreshing to see real British pouring skill. Made me feel homesick.

For food we ordered the chicken tortilla and pie of the day (Cornish Pastie). Portions were huge, and while the meat in the pastie was a little fatty for my liking, I have to say that the chicken tortilla was fantastic. It’s been a long time since I’ve had chicken so perfectly cooked in a pub – juicy, tasty, I would go back for the chicken alone.

Chuwy having a series of disasters, the gf and I moved on to the hard to find Craft Beer Bar to wait for him and Jonno there.

Craft Beer Bar, Yokohama

Craft Beer Bar, Yokohama

Bloody difficult to find this Craft Beer Bar. It’s hidden on down this back street:

A little off the beaten track

A little off the beaten track

The Google Map linked from Boozelist has the CBB in the wrong place. Here’s a map with directions:

Map: Full Monty & Craft Beer Bar

Map: Full Monty & Craft Beer Bar

Apologies for the wacky numbering – added 8, 9, 10 as a bit of an afterthought.

To get to Full Monty from the station, come out the south exit and walk to the main road on your right. Follow the road to the YMCA. Just past there is a a convenience store – turn left there and Full Monty is on your right.

To get to Craft Beer Bar from Full Monty, turn right and walk until the crossing with Royal Host. Then turn right again and walk a few blocks. After Bar Bar Bar on your right hand side, at the next crossing you’ll see Green Bowl on your right and a big car park on your left. Go left, walking down the side of the car park (as shown in the photo above). CBB is on the right.

To get to Craft Beer Bar from the station, come out the south exit and walk to the main road on your right. Follow the road to the YMCE and keep walking until you get to Hotto Motto on your left. Take the left there between Hotto Motto and the car park, then keep walking. You’ll pass Green Bowl on your right as you come to a small road. Cross that road and keep going – CBB is on the right.

Now you know how to get there, is it worth going? Here’s the beer menu:

Craft Beer Bar beer menu

Craft Beer Bar beer menu

Yeah, I can barely read it also – but there’s some good beer there, and the gf is Japanese.

Prices are a respectable 1000yen for 500ml, with minimal head. Very good. While waiting for Jonny and Chuwy, we had Shiga Kogen IPA, Minoh Sansho Pale Ale, and Hakusekikan Mikage Black Summer Stout. The IPA was excellent as always; Sansho “Japanese herb” Pale Ale was an “aquired taste” (ie. pretty awful); Mikage Black was a respectable enough porter, but with a bit brown sugar or oaty taste. Not too bad.

Inside Craft Beer Bar

Inside Craft Beer Bar

Good choice of beers, excellent pours, condition, and prices, no cover charge, and a friendly owner – the only thing that lets CBB down is the slightly stifled atmosphere. With jazz playing in the background, and people talking in whispers, at first the atmosphere can be a bit intimidating, like people are scared to make a sound and let go.

Whether we’d had a suitable amount of beer by then or whether it was just the influence of their wacky presence, that feeling mostly disappeared when the comedy duo that is Chuwy and Jonno arrived. From then on, the atmosphere was mostly forgotten about as the gf and I watched both of them interrupt each other’s sentences and start (but not finish) more stories than the Mr Men collection. Jonno: I never did find out what happened at that wedding you went to – do tell! Watching Chuwy and Jonno talk is like watching a tennis match – the ball of conversation jumping left right left right as it gets spanked back and forth. Top guys though – a lot of fun.

Beer consumed, we headed to Yamashita park to enjoy the view and drink my homebrew and some excellent beers Chuwy brought along.

Yokohama dock at night...

Yokohama dock at night...

It was awesome sitting outside next to the arbour drinking beer – it was really relaxing.  I was even getting used to the tennis style conversation by now.

First beer outside was a bottle of Ballast Point Calico kindly brought along by Chuwy. You might recall I found this beer so bad at Cataratas last time that I sent it back – the bottle was much much better, with none of the funky taste of the Cataratas draft. I’m convinced now that I must have got the first pour after cleaning at Cataratas, which would explain why, when they tried the beer after I complained about it, they thought it was normal. Bad show, Cataratas. Still, at least they replaced it free.

...we were not the only ones sitting outside drinking

...we were not the only ones sitting outside drinking

Next we went through my selection of homebrew:

  • Don’t Mention The War Pilsner
  • America v Britain Superpower IPA
  • Coconut Wheat Porter
  • Let’s drinking White Ale
  • Let’s Drinking with enjoy Our IPA

Neither Jonno or Chuwy threw up or sprayed their beers in disgust, so they must have been drinkable. Favourite of the night was the Coconut Wheat Porter I think – I’m going to have to make some more of this because I think the current 3G keg is going to run out pretty soon.

A big thanks to Jonno and Chuwy for their comments throughout the tasting. It’s really interesting to get comments from “into it” beer drinkers – they pick up different things from homebrewers and friends. Very informative.

HaandBryggeriet dark force

HaandBryggeriet dark force

Final beer outside was this lovely HaandBryggeriet dark force, another one of those “Best beer in the world” contenders, and brought along by Chuwy. I’ve got into the habit recently of moving to Imperial strength beers at the end of the night, so this was the perfect ending. Lots of great flavour in there – I would definitely drink this again.

Leaving the park we headed to Thrash Zone, which was unexpectedly closed. Every time I go to Thrash Zone it is suspiciously closed – just like Holic in Kichijoji. But unlike Holic, outside Thrash there are no signs at all. No clue that the bar is even there. I’m beginning to think this bar doesn’t exist and Chuwy has added it to Boozelist to draw punters into the girlie bar next door for comedy value.

From Thrash we headed to Cheers, which happened to have St Bernardus 12 on tap, and where the bar staff did know Chuwy’s name:

St Bernardus Abt 12 on tap at Cheers

St Bernardus Abt 12 on tap at Cheers

This is supposedly a very similar recipe to “The best beer in the world” Westvleteren 12 that I had a few weeks ago.

And in the glass

And in the glass

Jonno and Chuwy seemed to want to snort theirs like beer cocaine. Much laughing ensured, followed by posh beer aficionado type talk of the differences between the B12 and W12… so much talk that we lost track of time and had to down the beer and leg it for the last train. Great beer aficionados we are.

Comparing the B12 and W12 – the B12 definitely lacks the sparkle of the sugary tingly aftertaste of the W12, though I’m not sure whether that’s due to it being on draft or not. I’ll refrain from making final comments on this beer until I can taste it in bottles.

Jonno, Chuwy: It was awesome meeting your guys – thanks for an entertaining night. We must try to do a proper Hama pub crawl one time soon.

Read Chuwy’s account of the night here. Jonno’s to come.

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Last night in Vivo I had the pleasure to accidentally bump into Ichiri Fujiura.

Fujiura is a legend in Japanese homebrew. I first found out about him when searching for a coconut porter recipe – something which I want to brew soon – and found this:

I just got an e-mail from Mr. Fujiura, who won Homebrewer of the Year for his coconut porter recipe. Here’s the info — good luck to anyone and everyone who decides to brew this!

Eh? A Japanese homebrewer winning homebrewer of the year? Where? When? How? From The Japan Times:

A prize-winning beer takes creative tweaking. Ichiro Fujiura from Tokyo toasted coconut, then mashed it into his brew. In June 1998, Fujiura took top prize in the American Homebrewers Association (AHA) competition in Baltimore, Md., with his toasted coconut porter. Nelson, present at the judging, said no one could put a finger on exactly why the beer was so good, but he remembers the exact words of one of the judges: “This stuff rocks.”

Fujiura competed from his home in Japan, sending four bottles of his brew to the States for judging. In Japan it is illegal to brew beer with more than 1 percent alcohol by volume. Junko Saito, who with her husband sells homebrewing equipment from their Beer Club Shop in Kobe, says retailers are required to include warnings explaining the law in their catalogs and instruction manuals. Then it is up to the customer to obey the law.

The government, she says, understands the “accidental batch” exceeding the 1 percent mark, and the possibility of prosecution is remote. “As long as they don’t intend to sell,” Saito says, “it is logically impossible to arrest homebrewers. Both authorities and homebrewers know this fact.”

Luckily I had few bottles of my Kiuchi “Let’s drinking White Ale” and “Let’s Drinking with Enjoy Our IPA” which I’d brought to share with the staff of Vivo (a very friendly bunch) and after interrupting Fujiura-san’s lovely evening by introducing myself, we then proceeded to do a tasting session in Vivo.

We had the White Ale first. I can’t claim much credit for this since the recipe was entirely Kiuchi’s – I wanted to create a clone of their wonderful Hitachino Nest White Ale. The “Let’s drinking” version, however, has a much stronger spice taste that Hitachino, something which fascinated Fujiura-san. While there’s a lot of coriander in there, I think it’s the nutmeg which gives “Let’s drinking White Ale” it’s distinctive taste. Pronounced “good” and “very drinkable” we moved onto my IPA.

“Let’s Drinking with Enjoy Our IPA”, I can take a lot more credit for. I actually vetoed Kiuichi’s original hop suggestions twice and, when they said that dry hopping wasn’t possible with their system, persuaded them to add leaf aroma hops and leave them in the fermenter – to get as close as possible to dry hopping as I could. This was a first for anyone to do at Kiuchi. I left the grain as suggested by Kiuichi – they only had one type of Crystal on offer so apart from quantity, there’s wasn’t much I could change anyway.

The result of my hopping with their grain choice is a gorgeously hoppy caramel like beer. As I noted on Saturday, it’s not really an IPA, and Fujiura-san agreed, commenting on the caramel character: “It has very low astringency. If you were entering this in a competition, you should enter it in the experimental category.. perhaps as a Caramel IPA.” He and the staff at Vivo who tried it all commented that it was a very nice beer.

In honesty, I think it is good enough to become a commercial beer. I seriously can’t stop drinking it – the hop character and the caramel complexity go so well together. Sadly with about 25% already gone, it’s going to run out very soon.

Regular readers will know the fear and trepidation I have about even letting my homebrewing friends taste my beer – so you can imagine how I felt offering beer to this great man! But he liked them both – and he wasn’t just saying that (believe me, I’ve become an expert at reading people’s faces when they sample my beers!) Now all I have to do it get the beers I make at home – rather than on professional equipment – up to the same standard.

Beer I tried at Vivo last night – not including the draft Oni Densetsu Pale Ale:

Drinking with Enjoy

Drinking with Enjoy

Spot the Japanese Ryujin Brewery’s Oze No Yukidoke IPA (オゼノユキドケ) and Swan Lake’s Belgian IPA (limited) on the right. For a Japanese IPA, the Oze was pretty good. Not sure I’m too fond of the belgian IPA though – not sure Hoegaarden and hops mix!

For those interested, the award winning Toasted Coconut Porter recipe:

Toasted Coconut Porter

Volume = 2.6 gallons
OG = 1.058; FG = 1.021
Boiling time = 60 min
Primary = 20 days at 65F
Secondary = 14 days at 65F

4.4 lb pale malt
0.8 lb chocolate malt
0.3 lb crystal malt (80L)

0.64 oz Northern Brewer whole hops (8.0% alpha) for 60 min
0.32 oz East Kent Golding whole hops (5.4%) for 10 min

Wyeast 1318 London Ale III
7.2 oz shredded coconut, toasted (in secondary)
2.18 oz dry malt extract (for priming)

Mash grains at 153F for 90 min. Add toasted coconut to secondary.

With notes from Fujiura-san:

Origin of my porter recipe is “Castol Eden Porter” on the book titled “Brew Classic European Beers At Home” published by CAMRA. That recipe use 8.52lb pale malt and 1.45lb chocolate malt (No crystal) for US 5 gals. So, 0.8lb is right. For reference, I used Hugh Baird’s chocolate, crystal malt and Munton’s Pale ale malt.

I used dried shredded coconuts that easily find at cake making supply in super market. I tosted coconuts very lightly using frypan.

Coconuts is pretty oily. Don’t stir up beer with coconuts. When racking after steep coconuts, for avoid coconuts through racking tube you may put cheese cloth at end of racking cane.

I will try this sometime soon.

Which beer?

20090606-112030-DSC_2605

Let's Drinking with Enjoy OUR IPA and Let's drinking White Ale

These beers!

Five lovely boxes of beer...

20090606-114840-DSC_2653

14 more bottles than aniticipated (yes, I had to pay for the extra!)...

20090606-111938-dsc_2602

Labels too!

20090606-113720-DSC_2625

Now where to put it? Some in the kegerator...

20090606-115337-DSC_2665

Some in the fridge (note lack of food other than beer!)...

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The rest in the fermentation chamber...

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Oh, and some in a glass of course!

The White Ale tastes fantastic – very much like Hitachino’s own White Ale. The IPA – I’d say it’s more like a strong pale ale or a British style IPA, but still very drinkable.

Of course none of these came out with the funky aftertaste of the beers I’ve made at home – hopefully which I’ll now be rid of after making the fermentation temperate. And the orange and coriander of the white ale is perfectly balanced, unlike that of my later Orange Wheat! Just shows the difference when you work with professionals, use professional equipment, and follow their methods.

On Thursday I bottled Beer thirteen (Strong Lagunitas IPA Clone) and partially bottled Beer sixteen (Anchor Liberty Ale educational Clone), dry hopping the rest of Liberty with Cascade.

I commented then that Beer fifteen’s dry-hopping (Muddy Puddle Unpredictable JPA) still hadn’t had much influence. By Sunday it was a different story – the intensity was just at the right level to be lip-smackingly good. The Liberty clone had also reached “my, that’s good!” level – so on Sunday I bottled both Beer fifteen and Beer sixteen.

A few weeks ago I was desperately frustrated that my IPAs/hoppy ales were not coming out well. By monitoring the dry hopping process – checking the taste every few days rather than just leaving it in for 7 or 14 days “default” as many people do (and I did) – I’m having much better success. Hopefully now I can scale this up to a full batch with the same success.

What hasn’t been a great success is Beer fourteen (Orange Wheat). It has come out far too orange. I added 20g more coriander as a “dry hop tea” on Sunday and it has balanced out a little, but it still not ideal.

I think two factors have adversely affected this beer. Firstly, I didn’t monitor the orange taste – and despite the peel I used being sold by Sakeland for making beer, I don’t think the flavour is ideally suited. Once again, monitoring the taste every few days would have caught this earlier – which is why Beer two didn’t go the same way.

Secondly, I’ve been crushing the coriander rather than grinding as I did at Kiuchi for Beer ten – I don’t think crushing has released the intense coriander flavour I wanted. Puzzlingly, Beer two used far less coriander but tasted better – maybe I crushed the coriander better then.

I can still drink this – it just isn’t the flavour I desired. I’ll be trying again over the summer with different orange peel (I have already bought it) and after buying a grinder for the coriander.

Kiuchi Brewery welcomes you

Kiuchi Brewery welcomes you

Monday I went to the Kiuchi Brewery in Ibaraki to make beer. For a fee they will design a beer with you, guide you through the beer making process, then when the beer is bucketed and ready for yeast pitching, they’ll pitch the yeast, watch fermentation, bottle it, and deliver it to you. The options are:

45 bottles, 15L: 27,180yen / 604yen per bottle
75 bottles, 25L: 43,500yen / 580yen per bottle
120 bottles, 40L: 66,720yen / 556yen per bottle
180 bottles, 60L: 95,760yen / 532yen per bottle

As you can see, it isn’t cheap but Kiuchi is one of only two breweries where you can make your own beer in Japan – and more importantly, they make my favourite Japanese beer: Hitachino Nest White Ale. I wanted to get the recipe straight from the owl’s mouth.

The brewing room

The brewing room

The instruction was in Japanese only since Yukie, our instructor, didn’t speak English. Since I went with someone Japanese and I’m familiar with the beer making process, that wasn’t a big problem. (Staff in the nearby bar and the owners do speak English so maybe they could arrange something if you’re going in a group that doesn’t speak Japanese – you’d need to check.)

There were two of us so we made two 15L beers. The first one obviously a White Ale clone, as exact to their recipe as possible. The second one we chose to be an IPA. This was a bit of a challenge since Hitachino Nest doesn’t actually have an IPA in their range – they have Pale and Amber ale only. And a further challenge because I wanted the beer more strongly hopped with flavour and aroma hops than the two beers in the Hitachino range with high flavour/aroma hops (XH and Pale ale).

The resulting recipe was bittered with Northern Brewer and flavour/aroma coming from Cascade. In addition they would “dry hop” the beer with Cascade leaf – something which Yukie said they’d never done before. It turned out that by dry hopping Yukie meant adding hops just before flameout – in addition to the aroma hops at 5m – and then leaving them in the bucket during fermentation. They said they couldn’t do dry hopping after fermentation – too much deviation from their set process of how to look after the beer when the customer goes (incidentally, turns out that none of their commercial beers have any dry hopping). While I’d prefer to add the hops after fermentation so that the aroma doesn’t escape with the CO2, at least it was a step in the right direction and I appreciated them trying something new.

I’ve used cascade several times so I asked Yukie about alternatives. She discussed the various hops they had in pellet form (NB, Perle, Chinook, Cascade, Challenger, Saaz, Styrian Golding, Hallertau, Kent Golding, and Tettnanger) and fresh leaf (Cascade and Sapphire). In the end, we changed aroma and flavour to 50% Cascade and 50% Challenger (supposedly spicy) with Sapphire being used for the dry hop. I haven’t heard of Sapphire before – a quick looking on the iPhone found this page on Beer Wikia. Sapphire sounds good:

Sapphire – A new breed of hop that is starting to replace the Hallertauer Mittlefrueh variety, which has become more and more susceptible to disease and pests. Shares many of the Hallertaur Mittlefrueh characteristics and is very well suited as an aroma hop. This hop is distinguished by a sweet and clean citrus aroma that has a hint of tangerine. (Alpha acid 2–4.5% / Beta acid 4–7%)

100g of Sapphire for 15L of beer - lovely!

100g of Sapphire for 15L of beer - lovely!

Doesn’t that look lovely? A whole bucket of Sapphire for “dry hopping”. I’ll write up the beer recipes at the end of this post.

The whole process was pretty easy and professionally controlled. Yukie controlled timing well – not surprising because on the previous day she’d had over 20 people making beer (weekends get busy!) Luckily for us, even though it was golden week, we had the whole place to ourselves! A private lesson – you can’t ask for better than that.

After making the beer we had a quick look at the old brewing setup (the new factory is a few miles away)…

The old brewing setup

The old brewing setup

…then relaxed in the bar and tried some of Kiuchi’s wines, beers, and sake that we didn’t know of or are less common (at extra cost of course, but still cheaper than a normal bar). The Red Rice and the Japanese Classic Ale were outstanding. Red Rice is nicer than the Pale/Amber ale, and JCA could easily overtake the White Ale to become my favourite beer. I’ve no idea why JCA is export only – it’s crazy!

Tasty...

Tasty...

After a comment of “Isn’t that guy with the beard walking about the owner?” to the bar staff, she asked if I wanted to talk with him, which after less than a minute chatting with him led to an invite to get in his car and go for a private tour of the new brewery!

The new brewery is huge. The beer making section is imposing by itself…

Where the magic happens..

Where the magic happens..

What happens if I touch this?

What happens if I touch this?

…but that doesn’t even hint as what lies past there – room after room of fermenters, lagering tanks, yeast cleaning tanks, and a huge new automatic bottling setup. I lost count as to how many tanks there were, but it must have been in the 40-50 range.

A few of the smaller tanks

A few of the smaller tanks

Some more..

Some more..

..and more - with the new bottling line on the right

..and more - with the new bottling line on the right

The buckets I use at home for fermentation? Here they were used for blow off. The sound of bubbling from this bucket containing the blow-off tube from a 4700L tank was orgasmic:

Envy

Envy

Returning back to the bar and trying some more beer while ordering a keg of White Ale to be delivered to my house, one of the other family members strolled by and asked whether we wanted a tour of the main factory. At closing time, after finding out there wasn’t another train out for another two hours, the same guy offered us a lift to Mito. Whether this was because we’re special ;) or whether this kind of service is offered to everyone, I don’t know – but it was nice.

In Mito, rather than get the train back, on a whim we decided to head to the Kiuchi owned restaurant in the hope of trying their Pilsner, which is only sold there. It took us quite a while to get there since we got lost a couple of times – why we didn’t ask to be dropped off there, I don’t know! – and when we got there they’d run out of pilsner (will I ever get to try it?!) but we did bump into Toshiyuki Kiuchi again (the owner who had given us the factory tour) and he gave us a free sample of an English ale which they only sell in that restaurant. They really should make those secret beers – Pilsner, Ale, Japanese Classic Ale – more easy to get!

This morning the keg of White Ale arrived – about 11,000yen for 15L with free delivery. They didn’t even charge us the keg fee, instead saying “Well if you don’t send the keg back, we’ll send you a bill!”

Yum!

Yum!

It’s very nice to have this beer on tap – I’ll no longer have to lug bottles back from Yamaya!

Here’s the brief run down on Beers ten and eleven.

Process

These beers are my first full all grain mash. Boil volume on both was 30L. The aim was to bottle 15L, but I’m guessing there was about 20L (maybe more) after boiling – some was wasted in the cooling pipes.

For mashing the wheat beer, there was 10m at 40 degrees, recirculate 5 x 2L (out through the tap at the bottom, pour back onto the grain), then 10m at 50 degrees, recirculate 5 x 2L, bring temp to 65 degrees, recirculate 2 x 2L, then 40m at 65 degrees, recirculate 5 x 2L, iodine test, then temperature was brought up to 76 degrees for 10 minutes filtering (take out wort slowly from the tap and pour back in slowly) and then lautering (sprinkling on 76 degrees water while taking out wort and pouring into another tank for boiling).

For the IPA, the 40 degrees step was dropped with the times for 50/65 increased.

Hops schedule:
1st hops: 13:40; 2nd: 14:00; 3rd: 14:10; 4th: 14:14; End 14:15
At 14:15, whirlpool then leave for 10m, then cool and bucket.

Lets drinking White Ale

This was to be as close to Hitachino Nest White Ale as possible. While we were told this was the same recipe, when visiting the new brewery I saw one of these being made. Our recipe had the orange peel ground with the coriander but in the whirlpool tank in the factory, orange peel was in a bag in the tank – so our recipe can’t be exactly the same.

2 Row: 4700g
Wheat: 2200g

1st hops: 20g, Perle pellets
2nd: none
3rd: 30g, Styrian Goldings pellets
4th: none
End: 50g coriander, 30g dried orange peel, 8g nutmeg – all ground

Let s Drinking with enjoy Our IPA

The recipe was calculated for an IBU of 42 and alcohol of 7.5% (no hydrometer was ever used so I can’t verify this). I find the Hitachino Nest pale ale and amber ale to be a little too bitter/dark and this was higher IBU than both of them – but XH has an IBU of 44 and alcohol content of 8.5% and it tastes very good, so hopefully this will be spot on.

Pale malt: 6400g
Munich malt: 1200g
Crystal 60L: 800g

1st hops: 33g, Northern Brewer pellets
2nd: 10g each of Cascade, Challenger pellets
3rd: 50g each of Cascade, Challenger pellets
4th: 100g of Sapphire fresh leaf in a hop bag
End: remove Sapphire before whirlpool and put into the bucket

These beers will be delivered June 6th – exactly a month from today!

I now have a total of six beers fermenting away:

Bucket 1: Brewferm Kriek with cherries (racked onto cherries on 25th April; looks like secondary fermentation is finished)
Bucket 2: Green Scottish West Coast Flasher IPA (started 27th April)
Bucket 3: All Fuggles Bitter (started 29th April)
2L bottles x 2: Mini IPA (started 2nd May 2009)
At Hitachino Nest 1: Lets drinking White Ale (started 4th May 2009)
At Hitachino Nest 2: Lets Drinking with enjoy Our IPA (started 4th May 2009)