diff -r b6535c00de8e -r 4aac0b672667 translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Sat Oct 29 15:50:52 2022 +0200
+++ b/translations/bmsapp_en.ts Sun Oct 30 16:43:22 2022 +0100
@@ -2257,26 +2257,26 @@
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Efficiency:
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Boil time:
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Batch size:
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Boil size:
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%
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min
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L
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Estimated ABV:
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Estimated FG:
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Estimated OG:
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Estimated IBU:
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+ Transfer loss:
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+ Immersion chiller:
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Transfer
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+ Volume in fermenter:
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Top up water:
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Boiling
@@ -2592,1356 +2612,1341 @@
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Transfer liters/minute:
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Minutes elapsed to cool to 79 °C
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Volume lost in hoses, pump ...
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- Transfer loss L:
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- Immersion chiller L:
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Wort chiller type:
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Minutes to cool to 79 °C:
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Temporary extra volume of the immersion chiller in the kettle.
Used to correct the after boil volume.
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Kettle volume:
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Evaporation / hour:
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Top up kettle:
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Kettle trub loss:
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Extra water in fermenter:
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- Volume in fermenter L:
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Fermentables
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Color EBC:
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Mash tun %:
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Sugars %:
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Cara/crystal %:
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Lintner:
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%v lintner
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%v%
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Add
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kg
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Mash weight:
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Hops
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Hop taste:
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Hop aroma:
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Boil absorb:
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Loss by hop absorption in the boil kettle
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Fermenter absorb:
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Loss in the fermenter caused by dry-hopping
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Miscs
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Yeasts
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Apparent Attenuation:
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Pitchrate billion cells/ml/°P:
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Starter method:
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Starter SG:
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Set or clear date
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...
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Need billion cells:
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Dry yeast claculation.
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Low grams/hl:
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High grams/hl:
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at
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This recipe pitch grams/hl:
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Pitchrate grams/hectoliter:
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Yeast grams needed:
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Production date:
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Yeast condition:
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Set the date to today.
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Edit the production date.
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dd-MM-yyyy
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Clear the date
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Mash
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Mash name:
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Mash schedule:
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Mash time:
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Mash total volume:
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Water
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- Water agents
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- Calcium Chloride
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+ Water agents
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+ Calcium Chloride
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CaCl2:
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Gypsym
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CaSO4:
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Epsom
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MgSO4:
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Table salt
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NaCl:
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Magnesium Chloride
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MgCl2:
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Baking soda
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NaHCO3:
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Chalk undissolved
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CaCO3:
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To change the water profile. This adds Calcium and Chloride.
To improve sweet style beers.
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gr
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Gypsum to change the water profile. This adds Calcium and Sulfate.
To improve bitter beers.
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Epsom salt to change the water profile. Use with caution!
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Table salt to change the water profile. This adds Sodium and Chloride.
Improves the sweetness of the beer. The beer will become salty at high doses.
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Acid Additions
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Desired mash pH:
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Auto calculate:
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Acid to use:
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Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.
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%
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ml
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Desired sparge pH:
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Acid type:
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Acid amount:
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Bitterness index:
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N/A
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Preffered SO4:Cl ratio:
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Current SO4:Cl ratio:
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Estimate pre boil pH:
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The total prepared amount of sparge water
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If needed, choose a target water profile.
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Choose example water
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0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers.
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Treated mash water
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The ideal amount of Natrium should be below 150.
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The ideal Chloride amount is between 50 and 150.
Together with Sulfate it must be below 500.
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The ideal amount of Calcium is between 40 and 150.
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The ideal amount of Magnesium is between 5 and 40.
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The ideal Sulfate amount should be between 50 and 400.
Together with Chloride it must be below 500.
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Mixed water
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The division between the main and dilution water. The total volume does not change.
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Optional dilution water
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Choose dilution
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Hardness
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Mg
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pH
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RA
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CaCO3
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The main brewing water
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Choose water
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Cl
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Na
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Ca
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SO4
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Volume
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HCO3
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Water profile
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Sparge water source 1
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Sparge water source 2
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Sparge water mixed
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Sparge
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Treated sparge water
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Brewday
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Brewday plan:
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Brewday end:
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Mashing and Sparge
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Mash pH:
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Mash SG:
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Mash efficiency:
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Sparge water pH:
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Sparge supply:
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Sparge estimate:
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Sparge temp:
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°C
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Pre boil
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Measured pH:
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Measured SG:
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Volume @100°C:
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Mash, sparge and lauter efficiency.
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Edit volume
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Whirlpools
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Whirlpool 72..79°C:
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Whirlpool 60..66°C:
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Whirlpool cold:
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Whirlpool 85..100°C:
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Transfer to fermenter
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Volume to fermenter:
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Trub and chiller loss:
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SG in fermenter:
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EBC color in fermenter:
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IBU in fermenter:
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Aeration time & speed:
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L/m
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Aeration with:
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Brew log chart
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Cooling
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Cooling method:
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Cooling to:
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Cooling time:
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After boil
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The overall efficiency.
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Edit the brewdate plan or start.
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Clear planned brewdate
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Edit the brewdate start time.
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hh:mm
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Edit the brewdate end.
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Edit the brewdate end time.
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Set the brewdate end date.
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End time:
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Start time:
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Show brewlog:
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Confirm brew done:
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Confirm the brew dates and times.
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Fermenting
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Primary fermentation
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Start density:
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Start temperature:
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Peak temperature:
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End temperature:
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End density:
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End date:
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Apparent attenuation:
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Edit SG in Plato, Brix or SG
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Set the date to today
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Edit the date the primary fermentation was done.
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Secondary fermentation
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Edit the date the secondary fermentation was done.
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Tertiary fermentation
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Average temperature:
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Final density:
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Expected end density:
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Alcohol volume:
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Show fermenter unit log:
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Show fermentation log:
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Package
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Package date:
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Carbonation range:
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Infusion or Dilution
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Package volume:
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Extra added volume:
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Extra remarks:
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Final ABV %:
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Extra added ABV %:
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pH from fermenter:
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Extra dilution or infusion added to this batch.
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The ABV including the infusion.
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If there is alcohol in the infusion, give the percentage.
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Could be the description of the infusion.
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Package ABV %:
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Bottles
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Volume:
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Desired volume CO2:
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Priming sugar:
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Sugar amount:
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Priming:
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Water amount:
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Bottle fermentation:
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gr/L
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Expected pressure in bar:
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Bottles ABV %:
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Kegs
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Kegs ABV %:
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Kegs pressure in bar:
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Kegs temperature:
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Forced carbonation:
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Edit the package date.
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Show carbonation log:
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Tasting
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Taste date:
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Taste rate:
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Color:
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Transparency:
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Head:
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Aroma:
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Taste:
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Aftertaste:
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Mouthfeel:
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Notes:
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Edit the tasting date.
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Export
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Print
@@ -4111,32 +4116,32 @@
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Final OG:
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Final EBC:
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- Final FG:
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+ Final FG:
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Final ABV:
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Delete fermentable
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@@ -4146,46 +4151,46 @@
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Current ingredient:
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Supplier:
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Amount in kg:
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Percentage in batch:
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Auto fill to 100%:
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Use at:
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Select ingredient:
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@@ -4193,23 +4198,23 @@
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Max in batch:
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Boil
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Fermentation
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Lagering