diff -r 49cf387e9070 -r 4b9aaf86094e translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Thu Aug 18 17:07:47 2022 +0200 +++ b/translations/bmsapp_en.ts Thu Aug 18 19:47:28 2022 +0200 @@ -547,73 +547,73 @@ - + BMSapp - Details Fermenter - + Erase profile - + Online - + Start - + Profile active %1% done - - + + Abort - + Pause - + Profile paused %1% done - + Continue - + Profile ready - + Profile Ok - + Offline - + Profile running - + Profile is active, really abort? @@ -2194,7 +2194,7 @@ - + Delete @@ -2230,27 +2230,27 @@ - - - + + + Efficiency: - + Boil time: - + Batch size: - + Boil size: @@ -2258,78 +2258,79 @@ - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + % - - - - - - - + + + + + + + min - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + L @@ -2339,21 +2340,15 @@ - - - Alcohol Volume: - - - - + Estimated FG: - - + + Estimated OG: @@ -2363,13 +2358,7 @@ - - Carbonation: - - - - - + Color EBC: @@ -2384,1424 +2373,1464 @@ - - - + Bitterness IBU: - + Beerstyle - + Style guide: - + Style group: - - Select style: - - - - + Style type: - + Category: - + Category number: - + Style name: - + Brew code: - + Split product: - + Brew plan start: - + Brew fase: - + Ingredients present: - + Equipment - + Equipment select: - + Equipment name: - + Remarks: - + Mashing - + Mash water: - + Kg - + Max malts: - + Tun volume: - + Tun material: - + Lautering - + Lauter deadspace: - + Lauter volume: - + Chilling - + Trub chiller loss: - - + + Top up water: - + Boiling - + Kettle volume: - + Evaporation / hour: - + Top up kettle: - + Hop utilization: - + Fermentables - + Mash tun %: - + Sugars %: - + Cara/crystal %: - + Lintner: - + %v lintner - - - - - + + + + + %v% - - - - - - + + + + + + Add - + kg - + Mash weight: - + Hops - + Hop taste: - + Hop aroma: - + Miscs - + Yeasts - + Pitchrate billion cells/ml/°P: - + Starter method: - + Starter SG: - - - - - + + + + + Set or clear date - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + ... - + Need billion cells: - + Dry yeast claculation. - + Low grams/hl: - + High grams/hl: - - + + at - + This recipe pitch grams/hl: - + Pitchrate grams/hectoliter: - + Yeast grams needed: - + Production date: - + Yeast condition: - - + + Set the date to today. - + Edit the production date. - - - - - - - + + + + + + + dd-MM-yyyy - + Clear the date - - + + Mash - + Mash name: - + Mash schedule: - - Mash time: - - - - - Mash total volume: - - - - - Water - - - - - Ca - - - - - Mg - - - - - HCO3 - - - - - CaCO3 - - - - - Na - - - - - Cl - - - - - SO4 - - - - - - pH - - - - - - - Volume - - - - - The division between the main and dilution water. The total volume does not change. - - - - - - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - - - - The ideal amount of Magnesium is between 5 and 40. - - - - - 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. - - - - - The ideal Sulfate amount should be between 50 and 400. -Together with Chloride it must be below 500. - - - - - The ideal amount of Calcium is between 40 and 150. - - - - - The ideal Chloride amount is between 50 and 150. -Together with Sulfate it must be below 500. - - - - - The ideal amount of Natrium should be below 150. - - - - - Water profile - - - - - The main brewing water - - - - - Choose water - - - - - Optional dilution water - - - - - Choose dilution - - - - - If needed, choose a target water profile. - - - - - Mixed water - - - - - RA - - - - - Hardness - - - - - Water agents - - - - - Calcium Chloride - - - - - CaCl2: - - - - - Gypsym - - - - - CaSO4: - - - - - Epsom - - - - - MgSO4: - - - - - Table salt - - - - - NaCl: - - - - - - Magnesium Chloride - - - - - MgCl2: - - - - - - Baking soda - - - - - NaHCO3: - - - - - - Chalk undissolved - - - - - CaCO3: - - - - - - To change the water profile. This adds Calcium and Chloride. -To improve sweet style beers. - - - - - - - - - - - - - - - - - - gr - - - - - - Gypsum to change the water profile. This adds Calcium and Sulfate. -To improve bitter beers. - - - - - - Epsom salt to change the water profile. Use with caution! - - - - - - 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. - - - - - Auto calculate: - - - - - Acid to use: - - - - - - % - - - - - - ml - - - - - Acid type: - - - - - Bitterness index: - - - - - - N/A - - - - - Preffered SO4:Cl ratio: - - - - - Current SO4:Cl ratio: - - - - - Estimate pre boil pH: + Mash time: + + + + + Mash total volume: + + + + + Water + + + + + Ca + + + + + Mg + + + + + HCO3 + + + + + CaCO3 + + + + + Na + + + + + Cl + + + + + SO4 + + + + + + pH + + + + + + + Volume + + + + + The division between the main and dilution water. The total volume does not change. + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Natrium should be below 150. + Water profile + + + + + The main brewing water + + + + + Choose water + + + + + Optional dilution water + + + + + Choose dilution + + + + + If needed, choose a target water profile. + + + + + Mixed water + + + + + RA + + + + + Hardness + + + + + + Estimated ABV: + + + + + Bottles CO2: + + + + + Estimated EBC: + + + + + + Estimated IBU: + + + + + BU:GU ratio: + + + + + BU:RE ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + Kegs CO2: + + + + + Water agents + + + + + Calcium Chloride + + + + + CaCl2: + + + + + Gypsym + + + + + CaSO4: + + + + + Epsom + + + + + MgSO4: + + + + + Table salt + + + + + NaCl: + + + + + + + Magnesium Chloride + + + + + MgCl2: + + + + + + Baking soda + + + + + NaHCO3: + + + + + + Chalk undissolved + + + + + CaCO3: + + + + + + To change the water profile. This adds Calcium and Chloride. +To improve sweet style beers. + + + + + + + + + + + + + + + + + + gr + + + + + + Gypsum to change the water profile. This adds Calcium and Sulfate. +To improve bitter beers. + + + + + + Epsom salt to change the water profile. Use with caution! + + + + + + 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. + + + + + Auto calculate: + + + + + Acid to use: + + + + + + % + + + + + + ml + + + + + Acid type: + + + + + Bitterness index: + + + + + + N/A + + + + + Preffered SO4:Cl ratio: + + + + + Current SO4:Cl ratio: + + + + + Estimate pre boil pH: + + + + Brewday - - Brewday end: - - - - - Mashing and Sparge - - - - - Mash pH: - - - - - Mash SG: - - - - Mash efficiency: + Brewday end: + Mashing and Sparge + + + + + Mash pH: + + + + + Mash SG: + + + + + Mash efficiency: + + + + Sparge water pH: - - + + Edit volume - - Whirlpool cold: - - - - - Aeration time & speed: - - - - - Cooling method: - - - - - Cooling time: - - - - - Start density: - - - - - Start temperature: - - - - - Peak temperature: - - - - - - End temperature: - - - - - - End density: - - - - - - End date: - - - - - - - Apparent attenuation: - - - - - Edit the date the secondary fermentation was done. - - - - - Average temperature: - - - - - Final density: - - - - - Expected end density: - - - - - Extra added volume: - - - - - Extra remarks: - - - - - Final ABV %: - - - - - Extra added ABV %: - - - - - - Volume: - - - - - - Priming: - - - - - Bottle fermentation: - - - - - - gr/L - - - - - Kegs temperature: - - - - - Transfer to fermenter - - - - - Brewday plan: - - - - - - - - - - - - - °C - - - - - Pre boil - - - - - - Volume @100°C: - - - - - Mash, sparge and lauter efficiency. - - - - - Whirlpools - - - - - Whirlpool 72..79°C: - - - - - Whirlpool 60..66°C: - - - - - Whirlpool 85..100°C: - - - - - Volume to fermenter: - - - - Trub and chiller loss: - - - - - SG in fermenter: - - - - - EBC color in fermenter: - - - - - IBU in fermenter: - - - - - Aeration with: - - - - - L/m - - - - - Apparent Attenuation: - - - - - Acid Additions - - - - - Desired mash pH: - - - - - Desired sparge pH: - - - - - - Acid amount: - - - - - The total prepared amount of sparge water - - - - - Choose example water - - - - - Treated mash water - - - - - Sparge water source 1 - - - - - Sparge water source 2 - - - - - Sparge water mixed - - - - - - Sparge - - - - - Treated sparge water - - - - - Sparge supply: - - - - - Sparge estimate: - - - - - Sparge temp: - - - - - - - - Brew log chart - - - - - Cooling - - - - - Cooling to: - - - - - - After boil - - - - - The overall efficiency. - - - - - Edit the brewdate plan or start. - - - - - Clear planned brewdate - - - - - Edit the brewdate start time. - - - - - - hh:mm - - - - - Edit the brewdate end. - - - - - Edit the brewdate end time. - - - - - Set the brewdate end date. - - - - - End time: - - - - - Start time: - - - - - Show brewlog: - - - - - Confirm brew done: - - - - - - - Confirm the brew dates and times. - - - - - Fermenting - - - - - Primary fermentation - - - - - - - Edit SG in Plato, Brix or SG - - - - - - Set the date to today - - - - - Edit the date the primary fermentation was done. - - - - - Secondary fermentation - - - - - Tertiary fermentation - - - - - Alcohol volume: - - - - - Show fermenter unit log: - - - - - Show fermentation log: - - - - - Package - - - - - Package date: - - - - - Carbonation range: - - - - - Infusion or Dilution - - - - - Package volume: - - - - - Package ABV %: - - - - - pH from fermenter: - - - - - Extra dilution or infusion added to this batch. - - - - - - The ABV including the infusion. - - - - - If there is alcohol in the infusion, give the percentage. - - - - - Could be the description of the infusion. - - - - - Bottles - - - - - - Desired volume CO2: - - - - - - Priming sugar: - - - - - - Sugar amount: - - - - - - Water amount: - - - - - Expected pressure in bar: - - - - - Bottles ABV %: - - - - - Kegs + Whirlpool cold: + + + + + Aeration time & speed: + + + + + Cooling method: + + + + + Cooling time: + + + + + Start density: + + + + + Start temperature: + + + + + Peak temperature: + + + + + + End temperature: + + + + + + End density: + + + + + + End date: + + + + + + + Apparent attenuation: + + + + + Edit the date the secondary fermentation was done. + + + + + Average temperature: + + + + + Final density: + + + + + Expected end density: + + + + + Extra added volume: + + + + + Extra remarks: + + + + + Final ABV %: + + + + + Extra added ABV %: + + + + + + Volume: + + + + + + Priming: + + + + + Bottle fermentation: + + gr/L + + + + + Kegs temperature: + + + + + Transfer to fermenter + + + + + Brewday plan: + + + + + + + + + + + + + °C + + + + + Pre boil + + + + + + Volume @100°C: + + + + + Mash, sparge and lauter efficiency. + + + + + Whirlpools + + + + + Whirlpool 72..79°C: + + + + + Whirlpool 60..66°C: + + + + + Whirlpool 85..100°C: + + + + + Volume to fermenter: + + + + + Trub and chiller loss: + + + + + SG in fermenter: + + + + + EBC color in fermenter: + + + + + IBU in fermenter: + + + + + Aeration with: + + + + + L/m + + + + + Apparent Attenuation: + + + + + Acid Additions + + + + + Desired mash pH: + + + + + Desired sparge pH: + + + + + + Acid amount: + + + + + The total prepared amount of sparge water + + + + + Choose example water + + + + + Treated mash water + + + + + Sparge water source 1 + + + + + Sparge water source 2 + + + + + Sparge water mixed + + + + + + Sparge + + + + + Treated sparge water + + + + + Sparge supply: + + + + + Sparge estimate: + + + + + Sparge temp: + + + + + + + + Brew log chart + + + + + Cooling + + + + + Cooling to: + + + + + + After boil + + + + + The overall efficiency. + + + + + Edit the brewdate plan or start. + + + + + Clear planned brewdate + + + + + Edit the brewdate start time. + + + + + + hh:mm + + + + + Edit the brewdate end. + + + + + Edit the brewdate end time. + + + + + Set the brewdate end date. + + + + + End time: + + + + + Start time: + + + + + Show brewlog: + + + + + Confirm brew done: + + + + + + + Confirm the brew dates and times. + + + + + Fermenting + + + + + Primary fermentation + + + + + + + Edit SG in Plato, Brix or SG + + + + + + Set the date to today + + + + + Edit the date the primary fermentation was done. + + + + + Secondary fermentation + + + + + Tertiary fermentation + + + + + Alcohol volume: + + + + + Show fermenter unit log: + + + + + Show fermentation log: + + + + + Package + + + + + Package date: + + + + + Carbonation range: + + + + + Infusion or Dilution + + + + + Package volume: + + + + + Package ABV %: + + + + + pH from fermenter: + + + + + Extra dilution or infusion added to this batch. + + + + + + The ABV including the infusion. + + + + + If there is alcohol in the infusion, give the percentage. + + + + + Could be the description of the infusion. + + + + + Bottles + + + + + + Desired volume CO2: + + + + + + Priming sugar: + + + + + + Sugar amount: + + + + + + Water amount: + + + + + Expected pressure in bar: + + + + + Bottles ABV %: + + + + + Kegs + + + + Kegs ABV %: - + Kegs pressure in bar: - + Forced carbonation: - - Edit the package date. - - - - - Show carbonation log: - - - - - Tasting - - - - - Taste date: - - - - - Taste rate: - - - - - Color: - - - + Edit the package date. + + + + + Show carbonation log: + + + + + Tasting + + + + + Taste date: + + + + + Taste rate: + + + + + Color: + + + + Transparency: - + Head: - + Aroma: - + Taste: - + Aftertaste: - + Mouthfeel: - + Notes: - + Edit the tasting date. - + Export - + Print @@ -3841,43 +3870,43 @@ - + BMSapp - Add new product - + BMSapp - Edit product %1 - - + + Edit Product - + Name empty or too short. - + No beerstyle selected. - + Delete product - + Product changed - + The product has been modified. Save changes? @@ -3971,85 +4000,105 @@ - + + Final OG: + + + + + Final EBC: + + + + + Final FG: + + + + + Final ABV: + + + + Delete fermentable - - + + - + - + Delete %1 - + Current ingredient: - + Supplier: - + Amount in kg: - + Percentage in batch: - + Auto fill to 100%: - - - + + + Use at: - + Select ingredient: - - + + - + In stock: - + Max in batch: - - - Boil - - - - - Fermentation - - - + + Boil + + + + + Fermentation + + + + Lagering @@ -4128,13 +4177,18 @@ - + + Final IBU: + + + + Delete hop - - + + @@ -4142,8 +4196,8 @@ - - + + @@ -4151,26 +4205,26 @@ - + Current hop: - + Origin: - + - - + + Amount in gr: - + Select hop: @@ -4199,8 +4253,8 @@ - - + + Amount in ml: @@ -4211,13 +4265,13 @@ - + Primary - + Secondary @@ -4298,64 +4352,64 @@ - + Start step type: - + Starter step volume: - - Stirred - - - - Shaken + Stirred + Shaken + + + + Simple - + Delete yeast - - + + Total packs: - + Yeast name: - - + + Laboratory: - + Select yeast: - - Tertiary - - - + Tertiary + + + + Bottle @@ -4450,8 +4504,8 @@ - - + + Measured pH: @@ -4462,8 +4516,8 @@ - - + + Measured SG: @@ -4479,63 +4533,63 @@ - + Very malty and sweet - + Malty, sweet - - + + Balanced - + Hoppy, bitter - + Very hoppy, very bitter - + Too malty - + Very malty - + Malty - + Little bitter - + Bitter - + Very bitter - + Too bitter @@ -4563,193 +4617,193 @@ - - + + Copy Product - - Copy Product export ready. - - - + Copy Product export ready. + + + + Copy Product error. - - Copy Product to Recipe ready. - - - + Copy Product to Recipe ready. + + + + Copy Product to Recipe error. - - + + Export to forum - + The recipe and all data are copied to the clipboard. You can "paste" this data in the forum screen in your web browser. - + Add a splitted batch - + Choose split moment in the brew process - + Delete the last splitted batch - + The read-only `product code` of the batch - + Batch name, click to change the name - + Batch size, click to change the volume - - + + Split product - + Product name: - + Product code: - + Available volume: - + Current brew stage: - + Split at moment: - + Not divided - - After mash - - - - After cooling - - - - - After primary + After mash - After secondary + After cooling + After primary + + + + + After secondary + + + + After tertiary - + Volume remaining: - + Split code - + Split name - + Split volume - + Export choices - + Export to beerXML - + Copy to product - + Copy to recipe - + Split this batch - + Printer report - + Print recipe - + Print checklist @@ -4819,12 +4873,12 @@ - + Confirm package - + Confirm that the beer is packaged and all data is correct @@ -5661,8 +5715,8 @@ - - + + % @@ -5674,7 +5728,7 @@ - + L @@ -5684,21 +5738,20 @@ - - + Alcohol Volume: - + Estimated FG: - - + + Estimated OG: @@ -5713,8 +5766,7 @@ - - + Color EBC: @@ -5729,193 +5781,187 @@ - - + Bitterness IBU: - + Beerstyle - + Style guide: - + Style group: - + Style name: - - Select style: - - - - + Style type: - + Category: - + Category number: - + Fermentables - + Mash tun %: - + Sugars %: - + Cara/crystal %: - + Lintner: - + %v lintner - - - - - + + + + + %v% - - - - - + + + + + Add - + Hops - + Hop taste: - + Hop aroma: - + Miscs - + Yeasts - + Apparent Attenuation: - + Liquid yeast advice - + Pitchrate million cells/ml/°P: - + Initial billion cells: - + Target billion cells: - + Starter volume L: - + A very rough starter volume estimate. - + Dry yeast advice - + Low grams/hl: - + High grams/hl: - - + + at - + Pitch grams: - + Pitch grams/hl: - + @@ -5923,403 +5969,438 @@ - + Mash name: - + Mash schedule: - + Mash time: - + Water - - Ca - - - - - Mg - - - - - HCO3 - - - - - CaCO3 - - - - - Na - - - - - Cl - - - - - SO4 - - - - pH - - - - - - Volume - - - - - The division between the main and dilution water. The total volume does not change. - - - - - - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - - - - The ideal amount of Magnesium is between 5 and 40. - - - - - 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. - - - - - Acid Additions - - - - - Desired sparge pH: - - - - - - Acid amount: - - - - - Desired mash pH: - - - - - Choose example water - - - - - The ideal Sulfate amount should be between 50 and 400. -Together with Chloride it must be below 500. - - - - - The ideal amount of Calcium is between 40 and 150. - - - - - The ideal Chloride amount is between 50 and 150. -Together with Sulfate it must be below 500. - - - - - Treated mash water - - - - - The ideal amount of Natrium should be below 150. + Ca + + + + + Mg + HCO3 + + + + + CaCO3 + + + + + Na + + + + + Cl + + + + + SO4 + + + + + pH + + + + + + Volume + + + + + The division between the main and dilution water. The total volume does not change. + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + Acid Additions + + + + + Desired sparge pH: + + + + + + Acid amount: + + + + + Desired mash pH: + + + + + Choose example water + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + Treated mash water + + + + + The ideal amount of Natrium should be below 150. + + + + Water profile - + The main brewing water - + Choose water - + Optional dilution water - + Choose dilution - + If needed, choose a target water profile. - + Mixed water - + RA - + Hardness - - Water agents - - - - - Calcium Chloride - - - - - CaCl2: - - - - - Gypsym - - - - - CaSO4: - - - - - Epsom - - - - - MgSO4: - - - - - Table salt - - - - - NaCl: - - - - - - - Magnesium Chloride - - - - - MgCl2: - - - - - - Baking soda + + Estimated ABV: + + + + + Estimated EBC: + + + + + Estimated IBU: + + + + + BU:GU ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + BU:RE ratio: + Water agents + + + + + Calcium Chloride + + + + + CaCl2: + + + + + Gypsym + + + + + CaSO4: + + + + + Epsom + + + + + MgSO4: + + + + + Table salt + + + + + NaCl: + + + + + + + Magnesium Chloride + + + + + MgCl2: + + + + + + Baking soda + + + + NaHCO3: - - + + Chalk undissolved - + CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. - - - - - - - - - - - - + + + + + + + + + + + + gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. - - + + Epsom salt to change the water profile. Use with caution! - - + + 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. - + Auto calculate: - + Acid to use: - - + + % - - + + ml - + Acid type: - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Estimate pre boil pH: - + Treated sparge water - + The total prepared amount of sparge water - + Sparge - + Sparge water mixed - + Sparge water source 1 - + Sparge water source 2 - + Export - + Print @@ -6340,43 +6421,43 @@ - + BMSapp - Add new recipe - + BMSapp - Edit recipe %1 - - + + Edit Recipe - + Name empty or too short. - + No beerstyle selected. - + Delete recipe - + Recipe changed - + The recipe has been modified. Save changes? @@ -6460,9 +6541,9 @@ - + - + Delete %1 @@ -6495,7 +6576,7 @@ - + Use at: @@ -6509,7 +6590,7 @@ - + In stock: @@ -6537,7 +6618,7 @@ - + Bottle @@ -6650,8 +6731,8 @@ - - + + Amount in gr: @@ -6734,8 +6815,8 @@ - - + + Amount in ml: @@ -6746,13 +6827,13 @@ - + Primary - + Secondary @@ -6803,34 +6884,34 @@ - + Delete yeast - - + + Total packs: - + Yeast name: - - + + Laboratory: - + Select yeast: - + Tertiary @@ -6930,63 +7011,63 @@ - + Very malty and sweet - + Malty, sweet - - + + Balanced - + Hoppy, bitter - + Very hoppy, very bitter - + Too malty - + Very malty - + Malty - + Little bitter - + Bitter - + Very bitter - + Too bitter @@ -11994,6 +12075,14 @@ + Webcam + + + BMSapp - Webcam + + + + YeastForm