diff -r 4f0281b7b0bb -r eb9b50a4bf35 translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Thu Jun 09 15:14:28 2022 +0200
+++ b/translations/bmsapp_en.ts Thu Jun 09 15:59:04 2022 +0200
@@ -1132,6 +1132,7 @@
+
Delete
@@ -1168,8 +1169,8 @@
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Efficiency:
@@ -1200,34 +1201,34 @@
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%
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min
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L
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Top up water:
@@ -1537,6 +1541,7 @@
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Add
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Set or clear date
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...
@@ -1679,7 +1684,7 @@
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Set the date to today.
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dd-MM-yyyy
@@ -1965,8 +1970,8 @@
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gr
@@ -2010,13 +2015,13 @@
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%
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ml
@@ -2056,301 +2061,287 @@
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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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Brewday
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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 L:
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- Sparge estimate L:
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- Sparge temp °C:
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Edit volume
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Whirlpool cold:
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Aeration time & speed:
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Cooling method:
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Cooling time:
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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 the date the secondary fermentation was done.
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Average temperature:
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Final density:
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Expected end density:
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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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Volume:
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Priming:
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Bottle fermentation:
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gr/L
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Kegs temperature:
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Transfer to fermenter
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Brewday plan:
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°C
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Pre boil
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Volume @100°C:
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Mash, sparge and lauter efficiency.
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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 85..100°C:
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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 with:
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L/m
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+ Sparge supply:
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+ Sparge estimate:
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+ Sparge temp:
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Brew log chart
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Cooling
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Cooling to:
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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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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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Tertiary fermentation
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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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Package 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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Bottles
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Desired volume CO2:
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Priming sugar:
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Sugar amount:
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Water amount:
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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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Forced carbonation:
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Edit the package date.
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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
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- Extract
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- Partial Mash
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+ Extract
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+ Partial Mash
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All Grain
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- Source 1
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- Source 2
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+ Source 1
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+ Source 2
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Mixed
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- Emersion chiller
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- Counterflow chiller
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- Au bain marie
+ Emersion chiller
- Natural
+ Counterflow chiller
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+ Au bain marie
- None
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- Air
+ Natural
+ None
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+ Air
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Oxygen
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%1, part %2 of %3
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BMSapp - Add new product
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BMSapp - Edit product %1
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- Edit Product
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- Name empty or too short.
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+ Edit Product
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+ Name empty or too short.
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No beerstyle selected.
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Delete product
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Product changed
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The product has been modified. Save changes?
@@ -2897,7 +2904,7 @@
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Delete %1
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Measured pH:
@@ -3380,8 +3387,8 @@
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Measured SG:
@@ -3480,27 +3487,197 @@
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+ Copy Product
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+ Copy Product export ready.
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+ Copy Product
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+ Copy Product error.
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+ Copy Produuct to Recipe ready.
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+ Copy Product to Recipe error.
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+ Export to forum
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+ The recipe and all data are copied to the clipboard.
+You can "paste" this data in the forum screen in your web browser.
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+
+
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+ Add a splitted batch
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+
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+ Choose split moment in the brew process
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+ Delete the last splitted batch
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+ The read-only `product code` of the batch
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+
+
+ Batch name, click to change the name
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+
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+ Batch size, click to change the volume
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+ Split product
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+ Product name:
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+ Product code:
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+ Available volume:
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+ Current brew stage:
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+ Split at moment:
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+ Not divided
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+ After mash
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+ After cooling
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+ After primary
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+ After secondary
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+ After tertiary
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+ Volume remaining:
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+ Split code
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+ Split name
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+ Split volume
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+
Export choices
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+
Export to beerXML
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+
+ Copy to product
+
+
+
+
+ Copy to recipe
+
+
+
+
+ Split this batch
+
+
+
+
Printer report
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+
Print recipe
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Print checklist
@@ -5299,7 +5476,7 @@
- Alpha percentage:
+ Alpha percent:
@@ -7259,10 +7436,10 @@
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Type
@@ -7274,7 +7451,7 @@
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Fermentable
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Yeast
@@ -7391,49 +7568,49 @@
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Start SG
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End SG
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Estimated Alcohol
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Estimated CO2 vol
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Color (
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IBU (
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Percent
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Yield
@@ -7442,10 +7619,10 @@
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Use at
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Amount
@@ -7466,173 +7643,173 @@
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Cost
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Hop
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Alpha
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IBU
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Attn
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Misc ingredient
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Mash step
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Step type
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Start °C
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End °C
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Time
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Ramp
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L/kg
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Inf/dec L.
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Inf/dec °C
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Water source
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Volume
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Ca
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Mg
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CaCO3
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Na
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Cl
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SO4
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pH
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Mixed water
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Treated water
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Recipe notes
@@ -7642,875 +7819,885 @@
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Stage
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+ Split batch
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+ Batch number
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%1 step yeaststarter
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Before
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Product brewday
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Brewday start
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Brewday end
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Temperature
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Minutes
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SG
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Brew item
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Expected
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Reached
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Difference
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Mash pH
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Mash density
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Mash efficiency
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Sparge pH
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Pre boil pH
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Pre boil density
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Pre boil volume
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Pre boil efficiency
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After boil pH
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After boil density
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After boil volume
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After boil efficiency
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Chiller and trub loss
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Top up water
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Fermenter volume
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Fermenter density
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Fermenter color
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- Fermenter IBU
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- Cooling method
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- Cooling temperature
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+ Fermenter IBU
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+ Cooling method
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+ Cooling temperature
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Cooling time
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- Product fermentation
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- Primary start temp
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- Primary peak temp
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- Primary end temp
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- Primary density
+ Product fermentation
- Primary end date
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- Secondary end temp
+ Primary start temp
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+
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+ Primary peak temp
- Secondary density
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- Secondary end date
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- Tertiary temperature
+ Primary end temp
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+ Primary density
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+ Primary end date
- Final density
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- Tertiary end date
+ Secondary end temp
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+ Secondary density
+ Secondary end date
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+
+
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+ Tertiary temperature
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+
+
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+ Final density
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+
+
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+ Tertiary end date
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Apperant attenuation
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Package product
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Package date
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Package volume
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Alcohol volume
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Infuse volume
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Infuse alcohol
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Bottles
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- Kegs
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- Bottles volume
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- Kegs volume
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- Bottles CO2 volumes
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+ Kegs
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+ Bottles volume
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+ Kegs volume
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+ Bottles CO2 volumes
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+
Kegs CO2 volumes
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Sugar
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Forced carbonation
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Yes
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Sugar amount
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Water amount
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Pressure
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Carbonation temp
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Tasting notes
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Tasting date
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Taste score
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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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Mouthfeel
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Aftertaste
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Make a yeast starter
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- Start about %1 days before brewday with the starter.
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-
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- Starter step %1 of %2 liter with SG %3
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-
-
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- until there is enough yeast
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- about 24 hours on a stirplate
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-
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- shake often for a few days
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-
-
-
- let it rest for almost a week
-
-
-
-
- place starter in the fridge for 24 hours
-
-
-
+ Start about %1 days before brewday with the starter.
+
+
+
+ Starter step %1 of %2 liter with SG %3
+
+
+
+
+ until there is enough yeast
+
+
+
+
+ about 24 hours on a stirplate
+
+
+
+
+ shake often for a few days
+
+
+
+
+ let it rest for almost a week
+
+
+
+
+ place starter in the fridge for 24 hours
+
+
+
+
+
remove starter from the fridge and decant
-
+
place starter in the fridge until brewday
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+
Mash water and treatment
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+
Weight and mill the malts
-
- Mill the malts
-
-
-
-
- Mash
-
-
-
+ Mill the malts
+
+
+
+
+ Mash
+
+
+
+
Heat %1 liter water to %2°C (%3 cm below kettle top)
-
+
Add brouwzouten
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+
Add malts and dough-in
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+
Add %1 gram `%2` hop
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+
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
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- %1 minutes from %2°C to %3°C
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-
-
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- Brix
-
-
-
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- %1 minutes at %2°C
-
-
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+ 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:
-
-
-
-
- Lauter and Sparge
-
-
-
-
- Heat %1 liter sparge water to %2°C
-
-
-
-
- Bring 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:
+ Target SG end mash:
+
+
+
+
+ Lauter and Sparge
+ Heat %1 liter sparge water to %2°C
+
+
+
+
+ Bring 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:
+ %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
-
+
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
-
-
-
+ 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
+ %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
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+
Secondary fermentation
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Add %1 pack %2, `%3` yeast (with starter if needed)
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Add %1 gram %2, `%3`
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Add %1 gram %2, `%3` yeast (with starter if needed)
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After %1 hours harvest yeast from the %2
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Tertiary fermentation
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Add %1 kg `%2`
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Add %1 gram `%2` for %3 days
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Add %1 ml %2, `%3` yeast (with starter if needed)
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Add %1 %2 `%3` for %4 days
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- Packaging
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- Bottling add %1 kg `%2` with %3 liter water
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- Kegging add %1 kg `%2` with %3 liter water
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- Add %1, `%2` as bottle yeast
+ Packaging
- Add %1 gram %2, `%3` as bottle yeast
+ 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
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Add %1 %2 `%3` during bottling
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+
Measured:
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%1 split the batch here!
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Inventory
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Yeastbank
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Date and time
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Beer style