changelog
- Sat, 25 Sep 2021 10:42:54 +0200
- by Michiel Broek <mbroek@mbse.eu> [Sat, 25 Sep 2021 10:42:54 +0200] rev 778
- If during styles import the CATEGORY_NUMBER is empty, insert 0 in the database instead.
- Sun, 12 Sep 2021 20:35:04 +0200
- by Michiel Broek <mbroek@mbse.eu> [Sun, 12 Sep 2021 20:35:04 +0200] rev 777
- Recipes backport for new dry-yeast fields and SQL error handlers.
- Thu, 09 Sep 2021 15:40:06 +0200
- by Michiel Broek <mbroek@mbse.eu> [Thu, 09 Sep 2021 15:40:06 +0200] rev 776
- Tooltips corrupt the boolean values into integers.
- Wed, 01 Sep 2021 11:34:01 +0200
- by Michiel Broek <mbroek@mbse.eu> [Wed, 01 Sep 2021 11:34:01 +0200] rev 775
- Same array fix for recipes
- Tue, 31 Aug 2021 20:48:37 +0200
- by Michiel Broek <mbroek@mbse.eu> [Tue, 31 Aug 2021 20:48:37 +0200] rev 774
- Split batch, adjust mash step volume. In the duplicated log_brew handle the missing values. In save product, round the mash step sg to 4 decimals. In prod_edit, ingredients are stored as strings, not arrays. This triggered a memory corruption that only happened in rare circumstances. Don't fix mash step fields in the javascript, it is already done during load from the database. Calculation of the mash volume is rounded to 6 decimals. Enter mash step Brix/Plato value, the SG result is rounded to 4 decimals.
- Sat, 21 Aug 2021 16:14:44 +0200
- by Michiel Broek <mbroek@mbse.eu> [Sat, 21 Aug 2021 16:14:44 +0200] rev 773
- Don't log successfull reduced ingredients.
