diff -r 49ec4fdee5a6 -r 8d47de8626e9 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Thu May 12 14:34:53 2022 +0200 +++ b/translations/bmsapp_en.ts Thu May 12 17:42:03 2022 +0200 @@ -1086,6 +1086,2296 @@ + EditProduct + + + Dialog + + + + + Quit + + + + + Save + + + + + + + + + + + + + Delete + + + + + Generic + + + + + Brew name: + + + + + Brew notes: + + + + + Read only: + + + + + Yes + + + + + Brew type: + + + + + + + Efficiency: + + + + + + Boil time: + + + + + + Batch size: + + + + + + Boil size: + + + + + + + + + + + + + + + + + + + + + + + + + % + + + + + + + + + + + + min + + + + + + + + + + + + + + + + + + L + + + + + Overview + + + + + + Alcohol Volume: + + + + + + Estimated FG: + + + + + + + Estimated OG: + + + + + Color method: + + + + + Carbonation: + + + + + + Color EBC: + + + + + IBU method: + + + + + Energy kcal/l: + + + + + + + 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 + + + + + Appearant Attenuation: + + + + + 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 + + + + + Water overview + + + + + 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 + + + + + Treated water + + + + + 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. + + + + + Mash water + + + + + + Desired pH: + + + + + Auto calculate: + + + + + Acid to use: + + + + + + % + + + + + + ml + + + + + Sparge water + + + + + Sparge water supply: + + + + + Sparge temperature: + + + + + Water source: + + + + + Acid type: + + + + + Acid strength: + + + + + Acid needed: + + + + + Bitterness index: + + + + + + N/A + + + + + Preffered SO4:Cl ratio: + + + + + Current SO4:Cl ratio: + + + + + Brewday + + + + + Brewday start: + + + + + Brewday end: + + + + + Edit brew start + + + + + Edit brew end + + + + + Mashing and Sparge + + + + + Mash pH: + + + + + Mash SG: + + + + + Sparge water pH: + + + + + Sparge supply L: + + + + + Sparge estimate L: + + + + + Sparge temp °C: + + + + + Pre boil pH: + + + + + Pre boil SG: + + + + + Pre boil vol@100°C: + + + + + Pre boil efficiency: + + + + + + Edit volume + + + + + After boil SG: + + + + + After boil vol@100°C: + + + + + After boil efficiency: + + + + + After boil pH: + + + + + Chilling and whirlpools + + + + + Hopstand 72..79°C: + + + + + Hopstand 60..66°C: + + + + + Whirlpool cold: + + + + + Hopstand 85..100°C: + + + + + Cooling to °C: + + + + + Cooling method: + + + + + Cooling time: + + + + + Transfer to fermenter + + + + + Volume to fermenter: + + + + + Trub and chiller loss: + + + + + SG in fermenter: + + + + + EBC color in fermenter: + + + + + IBU in fermenter: + + + + + Aeration + + + + + Aeration with: + + + + + Aeration time: + + + + + Aeration speed: + + + + + L/m + + + + + + + Brew log chart + + + + + Fermenting + + + + + Primary fermentation + + + + + Primary start SG: + + + + + Primary start temp °C: + + + + + Primary peak temp °C: + + + + + Primary end temp °C: + + + + + Primary end SG: + + + + + Primary end date: + + + + + End of primary fermentation, start secondary. + + + + + Primary attenuation: + + + + + + + Edit SG in Plato, Brix or SG + + + + + Secondary fermentation + + + + + Secondary end temp °C: + + + + + Secondary end SG: + + + + + Secondary end date: + + + + + + + End of fermentation. Optional transfer to lagertank. + + + + + Secondary attenuation: + + + + + Tertiary fermentation + + + + + Tertiary temperature °C: + + + + + Tertiary end SG: + + + + + Tertiary attenuation: + + + + + Expected end SG: + + + + + Alcohol volume: + + + + + Show fermenter unit log: + + + + + Show fermentation log: + + + + + Package + + + + + Package date: + + + + + Carbonation range: + + + + + Infusion or Dilution + + + + + Package volume: + + + + + Package add volume: + + + + + Package remarks: + + + + + Package ABV %: + + + + + Package add ABV %: + + + + + pH from fermenter: + + + + + Bottles + + + + + Bottles volume: + + + + + + Desired volume CO2: + + + + + + Priming sugar: + + + + + + Sugar amount: + + + + + + Priming gr/L: + + + + + + Water amount: + + + + + Bottle fermentation °C: + + + + + Expected pressure in bar: + + + + + Bottles ABV %: + + + + + Kegs + + + + + Kegs ABV %: + + + + + Kegs pressure in bar: + + + + + Kegs temperature °C: + + + + + Kegs volume: + + + + + Forced carbonation: + + + + + Tasting + + + + + Taste date: + + + + + Taste rate: + + + + + Color: + + + + + Transparency: + + + + + Head: + + + + + Aroma: + + + + + Taste: + + + + + Aftertaste: + + + + + Mouthfeel: + + + + + Notes: + + + + + Export + + + + + Print + + + + + Extract + + + + + Partial Mash + + + + + All Grain + + + + + Source 1 + + + + + Source 2 + + + + + Mixed + + + + + Emersion chiller + + + + + Counterflow chiller + + + + + Au bain marie + + + + + Natural + + + + + None + + + + + Air + + + + + Oxygen + + + + + + + Database error + + + + + MySQL error: record %1 not found + + + + + %1, part %2 of %3 + + + + + + Boiling %1 minutes + + + + + BMSapp - Add new product + + + + + BMSapp - Edit product %1 + + + + + + Edit Product + + + + + Name empty or too short. + + + + + No beerstyle selected. + + + + + + MySQL error: %1 +%2 +%3 + + + + + Delete product + + + + + Product changed + + + + + The product has been modified. Save changes? + + + + + Supplier + + + + + Fermentable + + + + + EBC + + + + + + + + + Type + + + + + Graintype + + + + + When + + + + + Yield + + + + + + + + Amount + + + + + + + + Stock + + + + + Procent + + + + + 100% + + + + + + + + + + + + Edit + + + + + + Edit this from the package tab + + + + + 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 + + + + + Lagering + + + + + Origin + + + + + Hop + + + + + Form + + + + + Alpha + + + + + + Use at + + + + + + Time + + + + + IBU + + + + + + Very low + + + + + + Low + + + + + + Moderate + + + + + + High + + + + + + Very high + + + + + Delete hop + + + + + + + + + Time in minutes: + + + + + + + + + Time in days: + + + + + Current hop: + + + + + Origin: + + + + + + + + + Amount in gr: + + + + + Select hop: + + + + + First wort + + + + + Aroma + + + + + Whirlpool + + + + + Dry hop + + + + + Ingredient + + + + + + Edit this from the water tab + + + + + Delete misc + + + + + + + + Amount in ml: + + + + + Starter + + + + + + Primary + + + + + + Secondary + + + + + Bottling + + + + + Yeast + + + + + Laboratory + + + + + Code + + + + + Use for + + + + + Min. + + + + + Max. + + + + + Tol. + + + + + Attn. + + + + + Method + + + + + Inj. factor + + + + + New cells + + + + + Total cells + + + + + Grow factor + + + + + Start step type: + + + + + Starter step volume: + + + + + Stirred + + + + + Shaken + + + + + Simple + + + + + Delete yeast + + + + + + Total packs: + + + + + Yeast name: + + + + + + Laboratory: + + + + + Select yeast: + + + + + Tertiary + + + + + Bottle + + + + + Step name + + + + + Start + + + + + End + + + + + Rest + + + + + Ramp + + + + + Inf/dec + + + + + W/G ratio + + + + + SG + + + + + Delete mash step + + + + + Step name: + + + + + Step type: + + + + + Infusion + + + + + Temperature + + + + + Decoction + + + + + Step start temp: + + + + + Step end temp: + + + + + Step rest time: + + + + + Step ramp time: + + + + + Measured pH: + + + + + Measured Brix: + + + + + Measured SG: + + + + + Infusion volume: + + + + + Infusion Temperature: + + + + + 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 + + + + + + + Save File + + + + + Files (*.xml) + + + + + No XML file selected. + + + + + XML export ready + + + + EditProfileFerment @@ -2173,234 +4463,296 @@ - + + 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. - - - + Choose dilution + + + + + If needed, choose a target water profile. + + + + Mixed water - + Treated water - + 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. + + + + Mash water - - + + Desired pH: - + Auto calculate: - + Acid to use: - - + + % - - + + ml - + Sparge water - - Sparge water supply: - - - - - Sparge temperature: - - - - Water source: + Sparge water supply: + + + + + Sparge temperature: - Acid type: - - - - - Acid strength: + Water source: + Acid type: + + + + + Acid strength: + + + + Acid needed: - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Export - + Print @@ -4553,49 +6905,40 @@ PrinterDialog - + pkg - + gr - + ml - - - - - - - - Type - - - - Supplier + + + + + + + Type - - Fermentable + Supplier - - - - - Stock + + Fermentable @@ -4603,7 +6946,8 @@ - Price/Kg + + Stock @@ -4611,144 +6955,144 @@ + Price/Kg + + + + + + + Value - - - - + + + + Total - - Country - - - - Hop name + Country - + Hop name + + + + + Form - - Laboratory - - - - Product + Laboratory - - + Product + + + + + + Yeast - + Ingredient - + Description - + Date - + Recipe overview - + Brew type - + Efficiency - + Boil time - + Batch size - + Start SG - + End SG - + Estimated Alcohol - + Estimated CO2 vol - + Color ( - + IBU ( - - Percent - - - + Percent + + + + Yield - - - - - Use at - - - - Amount + Use at @@ -4756,156 +7100,164 @@ + Amount + + + + + + + Cost - - Hop - - - - Alpha + Hop + Alpha + + + + IBU - + Attn - + Misc ingredient - - Mash step - - - - Step type + Mash step - Start °C + Step type - End °C + Start °C - Time + End °C - Ramp + Time - L/kg + Ramp - Inf/dec L. + L/kg + Inf/dec L. + + + + Inf/dec °C - - Water source - - - - Volume + Water source - Ca + Volume - Mg + Ca - CaCO3 + Mg - Na + CaCO3 - Cl + Na - SO4 + Cl + SO4 + + + + pH - + Mixed water - + Treated water - + Recipe notes - + Inventory - + Yeastbank - + Date and time - + Beer style @@ -4913,63 +7265,63 @@ ProdInprod - + Quit - + New - + Date - + Code - + Style - + Product - + Stage - - + + Edit - + on - + day %1 of day 14 - + day %1 of day 28 - + Total items: %1 @@ -5509,6 +7861,26 @@ + + Stainless Steel + + + + + Aluminium + + + + + Plastics + + + + + Copper + + +