diff -r 6ef4530517af -r c78f8cf11849 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sat Oct 08 16:02:25 2022 +0200 +++ b/translations/bmsapp_en.ts Sun Oct 09 13:17:23 2022 +0200 @@ -1253,11 +1253,21 @@ + + Inventory Kg: + + + Cost per Kg: + + Total: + + + Yield: @@ -1283,16 +1293,6 @@ - - Inventory Kg: - - - - - Total: - - - Windisch-Kolbach: @@ -1744,32 +1744,6 @@ - - Utilisation %: - - - - - BU factor: - - - - - 20% is a good default for T-90 Pellet and Leaf hops. -Use 35% .. 90% for hop extracts. - - - - - Normal 1.0, tetrahop 1.7 to multiply with iso-alpfa-acid - - - - - Clone - - - Beta %: @@ -1823,6 +1797,32 @@ + + Utilisation %: + + + + + BU factor: + + + + + 20% is a good default for T-90 Pellet and Leaf hops. +Use 35% .. 90% for hop extracts. + + + + + Normal 1.0, tetrahop 1.7 to multiply with iso-alpfa-acid + + + + + Clone + + + BMSapp - Add new hop @@ -2194,7 +2194,7 @@ - + Delete @@ -2329,8 +2329,8 @@ - - + + L @@ -2340,6 +2340,12 @@ + + + Estimated ABV: + + + Estimated FG: @@ -2358,8 +2364,13 @@ - - Color EBC: + + Bottles CO2: + + + + + Estimated EBC: @@ -2373,8 +2384,34 @@ - - Bitterness IBU: + + + Estimated IBU: + + + + + BU:GU ratio: + + + + + BU:RE ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + Kegs CO2: @@ -2549,6 +2586,11 @@ + + Color EBC: + + + Mash tun %: @@ -2588,7 +2630,7 @@ - + Add @@ -2628,6 +2670,11 @@ + + Apparent Attenuation: + + + Pitchrate billion cells/ml/°P: @@ -2790,189 +2837,6 @@ - - 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 @@ -3097,6 +2961,16 @@ + + Acid Additions + + + + + Desired mash pH: + + + Auto calculate: @@ -3107,6 +2981,12 @@ + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + % @@ -3119,11 +2999,22 @@ + + Desired sparge pH: + + + Acid type: + + + Acid amount: + + + Bitterness index: @@ -3150,11 +3041,187 @@ + + The total prepared amount of sparge water + + + + + If needed, choose a target water profile. + + + + + Choose example water + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + Treated mash water + + + + + The ideal amount of Natrium should be below 150. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + Mixed water + + + + + The division between the main and dilution water. The total volume does not change. + + + + + Optional dilution water + + + + + Choose dilution + + + + + Hardness + + + + + Mg + + + + + + pH + + + + + RA + + + + + CaCO3 + + + + + The main brewing water + + + + + Choose water + + + + + Cl + + + + + Na + + + + + Ca + + + + + SO4 + + + + + + + Volume + + + + + HCO3 + + + + + Water profile + + + + + Sparge water source 1 + + + + + Sparge water source 2 + + + + + Sparge water mixed + + + + + + Sparge + + + + + Treated sparge water + + + Brewday + + Brewday plan: + + + Brewday end: @@ -3185,147 +3252,18 @@ - - - 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: + + Sparge supply: + + + + + Sparge estimate: + + + + + Sparge temp: @@ -3347,6 +3285,20 @@ + + + + Measured pH: + + + + + + + Measured SG: + + + Volume @100°C: @@ -3358,6 +3310,12 @@ + + + Edit volume + + + Whirlpools @@ -3373,11 +3331,21 @@ + + Whirlpool cold: + + + Whirlpool 85..100°C: + + Transfer to fermenter + + + Volume to fermenter: @@ -3403,8 +3371,8 @@ - - Aeration with: + + Aeration time & speed: @@ -3413,85 +3381,8 @@ - - 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: + + Aeration with: @@ -3508,13 +3399,23 @@ + + Cooling method: + + + Cooling to: + + Cooling time: + + + - + After boil @@ -3597,6 +3498,46 @@ + + Start density: + + + + + Start temperature: + + + + + Peak temperature: + + + + + + End temperature: + + + + + + End density: + + + + + + End date: + + + + + + + Apparent attenuation: + + + @@ -3620,11 +3561,31 @@ + + Edit the date the secondary fermentation was done. + + + Tertiary fermentation + + Average temperature: + + + + + Final density: + + + + + Expected end density: + + + Alcohol volume: @@ -3665,8 +3626,23 @@ - - Package ABV %: + + Extra added volume: + + + + + Extra remarks: + + + + + Final ABV %: + + + + + Extra added ABV %: @@ -3696,11 +3672,22 @@ + + Package ABV %: + + + Bottles + + + Volume: + + + Desired volume CO2: @@ -3719,12 +3706,29 @@ + + + Priming: + + + Water amount: + + Bottle fermentation: + + + + + + gr/L + + + Expected pressure in bar: @@ -3750,6 +3754,11 @@ + + Kegs temperature: + + + Forced carbonation: @@ -4229,6 +4238,11 @@ + + Bitterness IBU: + + + Ingredient @@ -4504,25 +4518,11 @@ - - - - Measured pH: - - - Measured Brix: - - - - Measured SG: - - - Infusion volume: @@ -4594,220 +4594,6 @@ - - - - - Save File - - - - - Files (*.xml) - - - - - No XML file selected. - - - - - XML export ready - - - - - - - - Copy Product - - - - - Copy Product export ready. - - - - - Copy Product error. - - - - - 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 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 - - - Confirm brew @@ -4844,6 +4630,14 @@ + + + + Save File + + + + No image file selected. @@ -4892,6 +4686,212 @@ Confirm that the beer tasting is done and the results are filled in. + + + Files (*.xml) + + + + + No XML file selected. + + + + + XML export ready + + + + + + + + Copy Product + + + + + Copy Product export ready. + + + + + Copy Product error. + + + + + 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 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 + + EditProfileFerment @@ -5528,11 +5528,31 @@ + + Sulfate (SO4) mg/L: + + + + + Chloride (Cl) mg/L: + + + + + Bicarbonate (HCO3) mg/L: + + + Total Alkalinity (CaCO3) mg/L: + + Ion balance meq/L: + + + Residual Alkalinity as CaCO3: @@ -5553,26 +5573,6 @@ - - Sulfate (SO4) mg/L: - - - - - Chloride (Cl) mg/L: - - - - - Bicarbonate (HCO3) mg/L: - - - - - Ion balance meq/L: - - - BMSapp - Add new brewing water @@ -5738,8 +5738,8 @@ - - Alcohol Volume: + + Estimated ABV: @@ -5766,8 +5766,8 @@ - - Color EBC: + + Estimated EBC: @@ -5781,9 +5781,28 @@ - - - Bitterness IBU: + + Estimated IBU: + + + + + BU:GU ratio: + + + + + The obsolete Bitterness Unit to Gravity Unit ratio + + + + + Bitterness Unit to Real Extract ratio + + + + + BU:RE ratio: @@ -5827,6 +5846,11 @@ + + Color EBC: + + + Mash tun %: @@ -5875,6 +5899,12 @@ + + + Bitterness IBU: + + + Hop taste: @@ -5895,6 +5925,11 @@ + + Alcohol Volume: + + + Apparent Attenuation: @@ -5989,206 +6024,6 @@ - - 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 - - - - - 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 @@ -6311,13 +6146,24 @@ - - Auto calculate: - - - - - Acid to use: + + Acid Additions + + + + + Desired sparge pH: + + + + + Acid type: + + + + + + Acid amount: @@ -6333,8 +6179,24 @@ - - Acid type: + + Acid to use: + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + Desired mash pH: + + + + + Auto calculate: @@ -6364,6 +6226,144 @@ + + If needed, choose a target water profile. + + + + + 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. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + Treated mash water + + + + + The ideal amount of Natrium should be below 150. + + + + + Mixed water + + + + + The division between the main and dilution water. The total volume does not change. + + + + + Optional dilution water + + + + + Choose dilution + + + + + SO4 + + + + + The main brewing water + + + + + Choose water + + + + + Hardness + + + + + CaCO3 + + + + + Ca + + + + + HCO3 + + + + + pH + + + + + Water profile + + + + + + Volume + + + + + Na + + + + + RA + + + + + Cl + + + + + Mg + + + Treated sparge water @@ -6772,6 +6772,12 @@ + + + Bottling + + + Pellet @@ -6838,12 +6844,6 @@ - - - Bottling - - - Yeast @@ -7389,31 +7389,6 @@ - - Total Alkalinity (CaCO3) mg/L: - - - - - Ion balance mEq/L: - - - - - Hardness as CaCO3: - - - - - Residual Alkalinity as CaCO3: - - - - - Clone - - - Unlimited stock: @@ -7439,6 +7414,16 @@ + + Total Alkalinity (CaCO3) mg/L: + + + + + Ion balance mEq/L: + + + Nitrate (NO3) mg/L: @@ -7449,6 +7434,21 @@ + + Hardness as CaCO3: + + + + + Residual Alkalinity as CaCO3: + + + + + Clone + + + BMSapp - Add new brewing water @@ -8911,6 +8911,11 @@ + + Reports + + + Recipes @@ -8927,26 +8932,11 @@ - - Fermenters - - - - - iSpindels - - - Suppliers - - Reports - - - Fermentables @@ -9073,11 +9063,21 @@ + + Fermenters + + + Carbonation + + iSpindels + + + Total Production @@ -9206,6 +9206,11 @@ + Mode + + + + Beer @@ -9226,11 +9231,6 @@ - - Mode - - - Total items: %1 @@ -9491,7 +9491,7 @@ - + Yeast @@ -9761,10 +9761,10 @@ - - - - + + + + pH @@ -9798,6 +9798,14 @@ + + + + + Beer style + + + Stage @@ -9849,9 +9857,9 @@ - - - + + + SG @@ -10269,535 +10277,527 @@ - + Mash - - Heat %1 liter water to %2°C (%3 cm below kettle top) - - - - - Add brouwzouten - - - - - Add malts and dough-in - - - - - Add %1 gram `%2` hop - - - - - Add %1 %2 `%3` - - - - - Add %1 liter water of %2°C - - - - - Heat upto %1°C - - - - - Take, heat, boil and return %1 part of the mash - - - - - %1 minutes from %2°C to %3°C - - - - - Brix - - - - - %1 minutes at %2°C - - - - - Measure and adjust pH (target %1 pH) - - - - - Target SG end mash: + Heat %1 liter water to %2°C (%3 cm below kettle top) + + + + + Add brouwzouten + + + + + Add malts and dough-in + + + + + Add %1 gram `%2` hop + + + + + Add %1 %2 `%3` + + + + + Add %1 liter water of %2°C + + + + + Heat upto %1°C + + + + + Take, heat, boil and return %1 part of the mash - Lauter and Sparge + %1 minutes from %2°C to %3°C + + Brix + + + + + %1 minutes at %2°C + + + + + Measure and adjust pH (target %1 pH) + + + + + Target SG end mash: + + + + + Lauter and Sparge + + + + Heat sparge water to %1°C - + Bring water to %1 pH with %2 ml. `%3` - + Sparge with close to %1 liter water - + Target volume in boil kettle: %1 liter (%2 cm below kettle top) - - + + cm - + Target SG in boil kettle: - + Add %1 gr `%2` hop after sparge - + Boil - + Total boiltime: %1 minutes - + %1 kg `%2` at 10 minutes before end of boil - + Place emersion chiller at 10 minutes before end of boil - + %1 gr `%2` at flameout - + %1 gr `%2` at %3 minutes before end of boil - + %1 %2 `%3` at flameout - + %1 %2 `%3` at %4 minutes before end of boil - + Target volume at end of boil: %1 liter (%2 cm below kettle top) - - Target SG at end of boil: - - - - - This is a `no-boil` recipe - - - - - Whirlpool(s) and cooling - - - + Target SG at end of boil: + + + + + This is a `no-boil` recipe + + + + + Whirlpool(s) and cooling + + + + Wirlpool for %1 minutes. Keep temp above 85°C - + Wirlpool for %1 minutes. Keep temp between 72 and 79°C - + Wirlpool for %1 minutes. Keep temp between 60 and 66°C - + %1 gr `%2` for %3 minutes in the whirlpool - - + + Cool to %1°C - + Wirlpool for %1 minutes. - + Cooling - + Desinfect fermenter and pump and hoses if needed - + Transfer wort to fermenter - + Liter - - Yeast pitching and fermentation - - - - - %1 pack %2, `%3` yeast - - - - - %1 gram %2, `%3` yeast - - - - - %1 ml %2, `%3` yeast - - - - - Pitch yeast at %1°C - - - - - Pitch yeast dry into the wort - - - - - Add decanted yeast starter - - - - - Add the yeast - - - - Add %1 liter water in the fermenter - - - - - Aerate %1 minutes with %2 + Yeast pitching and fermentation - Set fermentation start temperature to %1°C - - - - - Start fermentation - - - - - Primary fermentation - - - - - Add %1 kg `%2` on day 3 or 4 + %1 pack %2, `%3` yeast + + + + + %1 gram %2, `%3` yeast + + + + + %1 ml %2, `%3` yeast + + + + + Pitch yeast at %1°C + + + + + Pitch yeast dry into the wort + + + + + Add decanted yeast starter + + + + + Add the yeast + Add %1 liter water in the fermenter + + + + + Aerate %1 minutes with %2 + + + + + Set fermentation start temperature to %1°C + + + + + Start fermentation + + + + + Primary fermentation + + + + + Add %1 kg `%2` on day 3 or 4 + + + + Add %1 %2 `%3` on day 3 or 4 - + Secondary fermentation - - + + Add %1 pack %2, `%3` yeast (with starter if needed) - - + + Add %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) - + After %1 hours harvest yeast from the %2 - + Tertiary fermentation - + Add %1 kg `%2` - + Add %1 gram `%2` for %3 days - + Add %1 ml %2, `%3` yeast (with starter if needed) - + Add %1 %2 `%3` for %4 days - + Packaging - + Bottling add %1 kg `%2` with %3 liter water - + Kegging add %1 kg `%2` with %3 liter water - + Add %1, `%2` as bottle yeast - + Add %1 gram %2, `%3` as bottle yeast - - Add %1 ml %2, `%3` as bottle yeast - - - - - Add %1 %2 `%3` during bottling - - - - - Add %1 gr `%2` - - - - - Number - - - - - Year - - - + Add %1 ml %2, `%3` as bottle yeast + + + + + Add %1 %2 `%3` during bottling + + + + + Add %1 gr `%2` + + + + + Number + + + + + Year + + + + Brew sessions - + Brew volume - + Average volume - - + + Code - - + + Name - + Max extract - + Mash eff. - + Sparge eff - + Boil eff - + Primary - + Secondary - + Tertiary - + Days - + OG - + FG - + AA - + Measured: - + %1 split the batch here! - + Inventory - + Yeastbank - + Year production - + Brew efficiency - + Fermentations - + Date and time - - - - - - Beer style - - ProdInprod @@ -11528,6 +11528,32 @@ QObject + + + + + + + Database error + + + + + + MySQL error: record %1 not found + + + + + + + + MySQL error: %1 +%2 +%3 + + + 1 hour @@ -11567,32 +11593,6 @@ days, - - - - - - - - Database error - - - - - - MySQL error: record %1 not found - - - - - - - - MySQL error: %1 -%2 -%3 - - RecipeType @@ -11745,6 +11745,11 @@ + + The name for this brewery. + + + First Wort Hop factor: @@ -11755,68 +11760,6 @@ - - - - - - - - - % - - - - - The utilisation for hop pellets, default 22 - - - - - The utilisation for hop plugs, default 20.4 - - - - - The utilisation for hop leafs, default 20 - - - - - The uyilisation for fresh hops, default 3.6 - - - - - The utilisation for using Cryo Hop®, default 50 - - - - - The utilisation for using CO2 hop extract, default 35 - - - - - Grain Absorbtion: - - - - - Brix Correction factor: - - - - - Brew settings. - - - - - The name for this brewery. - - - Hop Pellets utilisation: @@ -11852,16 +11795,73 @@ + + + + + + + + + % + + + The efficiency for Mash hopping. + + The utilisation for hop pellets, default 22 + + + + + The utilisation for hop plugs, default 20.4 + + + + + The utilisation for hop leafs, default 20 + + + + + The uyilisation for fresh hops, default 3.6 + + + + + The utilisation for using Cryo Hop®, default 50 + + + + + The utilisation for using CO2 hop extract, default 35 + + + + + Grain Absorption: + + + + + Brix Correction factor: + + + Brewery height meters: + + Brew settings. + + + Color Calculation: @@ -11883,7 +11883,7 @@ - Absorbtion with water by the grain (L/Kg) + Absorption with water by the grain (L/Kg)