# HG changeset patch # User Michiel Broek # Date 1660844848 -7200 # Node ID 4b9aaf86094effd530c96ba56567c08e4f475c3c # Parent 49cf387e90706adf0a89843ff6fe61437ab2f92b Prompts corrections and updated translations. Minor layout changes so the prompts will fit. diff -r 49cf387e9070 -r 4b9aaf86094e src/EditProductTab3.cpp --- a/src/EditProductTab3.cpp Thu Aug 18 17:07:47 2022 +0200 +++ b/src/EditProductTab3.cpp Thu Aug 18 19:47:28 2022 +0200 @@ -322,7 +322,7 @@ product->est_og = Utils::estimate_sg(sugarsf + addedS, product->batch_size); qDebug() << " OG" << ui->est_ogEdit->value() << product->est_og; if (product->stage > PROD_STAGE_BREW) { - ui->est_ogLabel->setText(tr("Final OG")); + ui->est_ogLabel->setText(tr("Final OG:")); ui->est_ogEdit->setValue(product->og); ui->est_ogShow->setValue(product->og); } else { @@ -404,7 +404,7 @@ ui->est_color2Edit->setValue(color); ui->est_color2Edit->setStyleSheet(Utils::ebc_to_style(color)); if (product->stage > PROD_STAGE_BREW) { - ui->est_colorLabel->setText(tr("Final EBC")); + ui->est_colorLabel->setText(tr("Final EBC:")); ui->est_colorEdit->setValue(product->brew_fermenter_color); ui->est_colorEdit->setStyleSheet(Utils::ebc_to_style(product->brew_fermenter_color)); ui->est_colorShow->setValue(product->brew_fermenter_color); @@ -469,10 +469,10 @@ qDebug() << " est ABV" << ui->est_abvEdit->value() << product->est_abv; if (product->stage > PROD_STAGE_TERTIARY) { - ui->est_fgLabel->setText(tr("Final FG")); + ui->est_fgLabel->setText(tr("Final FG:")); ui->est_fgEdit->setValue(product->fg); ui->est_fgShow->setValue(product->fg); - ui->est_abvLabel->setText(tr("Final ABV")); + ui->est_abvLabel->setText(tr("Final ABV:")); double abv = Utils::abvol(product->og, product->fg); ui->est_abvEdit->setValue(abv); ui->est_abvShow->setValue(abv); diff -r 49cf387e9070 -r 4b9aaf86094e src/EditProductTab4.cpp --- a/src/EditProductTab4.cpp Thu Aug 18 17:07:47 2022 +0200 +++ b/src/EditProductTab4.cpp Thu Aug 18 19:47:28 2022 +0200 @@ -296,7 +296,7 @@ product->est_ibu = ibus; product->brew_fermenter_ibu = ferm_ibus; if (product->stage > PROD_STAGE_BREW) { - ui->est_ibuLabel->setText(tr("Final IBU")); + ui->est_ibuLabel->setText(tr("Final IBU:")); ui->est_ibuEdit->setValue(product->brew_fermenter_ibu); ui->est_ibuShow->setValue(product->brew_fermenter_ibu); } else { 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 diff -r 49cf387e9070 -r 4b9aaf86094e translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Thu Aug 18 17:07:47 2022 +0200 +++ b/translations/bmsapp_nl.ts Thu Aug 18 19:47:28 2022 +0200 @@ -592,73 +592,73 @@ Camera - + BMSapp - Details Fermenter BMSapp - Details klimaatkast - + Erase profile Wis profiel - + Online Online - + Start Start - + Profile active %1% done Profiel aktief %1% gereed - - + + Abort Stoppen - + Pause Pauze - + Profile paused %1% done Profiel pauze %1% gereed - + Continue Ga door - + Profile ready Profiel gereed - + Profile Ok Profiel Ok - + Offline Offline - + Profile running Profiel draait - + Profile is active, really abort? Profiel is aktief, echt stoppen? @@ -2332,7 +2332,7 @@ - + Delete Verwijder @@ -2368,27 +2368,27 @@ - - - + + + Efficiency: Rendement: - + Boil time: Kooktijd: - + Batch size: Brouw volume: - + Boil size: Kook volume: @@ -2396,78 +2396,79 @@ - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + % % - - - - - - - + + + + + + + min min - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + L L @@ -2477,21 +2478,19 @@ Overzicht - - Alcohol Volume: - Alcohol vol%: + Alcohol vol%: - + Estimated FG: Verwacht eind SG: - - + + Estimated OG: Verwacht start SG: @@ -2501,13 +2500,11 @@ Kleur berekening: - Carbonation: - Koolzuur volumes: - - - - + Koolzuur volumes: + + + Color EBC: EBC kleur: @@ -2522,264 +2519,261 @@ Energie inhoud kcal/l: - - - + Bitterness IBU: Bitterheid IBU: - + Beerstyle Bierstijl - + Style guide: Stijlgids: - + Style group: Stijl groep: - Select style: - Kies bierstijl: - - - + Kies bierstijl: + + + Style type: Stijl type: - + Category: Categorie: - + Category number: Categorie nummer: - + Style name: Stijl naam: - + Brew code: Brouw code: - + Split product: Splits product: - + Brew plan start: Brouw plan start: - + Brew fase: Brouw fase: - + Ingredients present: Ingredienten aanwezig: - + Equipment Apparatuur - + Equipment select: Wijzig apparatuur: - + Equipment name: Brouwset naam: - + Remarks: Opmerkingen: - + Mashing Maischen - + Mash water: Maisch water: - + Kg - + Max malts: Max mouten: - + Tun volume: Maischkuip volume: - + Tun material: Maischkuip materiaal: - + Lautering Filteren - + Lauter deadspace: Filterkuip dode ruimte: - + Lauter volume: Filterkuip volume: - + Chilling Koelen - + Trub chiller loss: Trub koeler verlies: - - + + Top up water: Extra water in gistvat: - + Boiling Koken - + Kettle volume: Kookketel volume: - + Evaporation / hour: Verdamping per uur: - + Top up kettle: Extra water bij koken: - + Hop utilization: Hop efficientie: - + Fermentables Vergistbaar - + Mash tun %: Percentage moutstort: - + Sugars %: Percentage suikers: - + Cara/crystal %: Percentage cara: - + Lintner: Lintner totaal: - + %v lintner %v lintner - - - - - + + + + + %v% %v% - - - - - - + + + + + + Add Nieuw - + kg - + Mash weight: Maisch gewicht: - + Hops Hoppen - + Hop taste: Hop smaak: - + Hop aroma: Hop aroma: - + Miscs Diversen - + Yeasts Gisten @@ -2788,164 +2782,164 @@ Schijnbare vergisting: - + Pitchrate billion cells/ml/°P: Ent miljard cellen/ml/°P: - + Starter method: Starter methode: - + Starter SG: Starter SG: - - - - - + + + + + Set or clear date Zet of wis datum - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + ... ... - + Need billion cells: Nodig miljard cellen: - + Dry yeast claculation. Droge gist berekening. - + Low grams/hl: Laag grammen/hl: - + High grams/hl: Hoog grammen/hl: - - + + at bij - + This recipe pitch grams/hl: Dit recept ent gram/hl: - + Pitchrate grams/hectoliter: Ent gram/hectoliter: - + Yeast grams needed: Gist grammen nodig: - + Production date: Productie datum: - + Yeast condition: Gist conditie: - - + + Set the date to today. Zet de datum op vandaag. - + Edit the production date. Wijzig de productie datum. - - - - - - - + + + + + + + dd-MM-yyyy dd-MM-yyyy - + Clear the date Verwijder de datum - - + + Mash Maischen - + Mash name: Maisch schema: - + Mash schedule: Kies maisch schema: - + Mash time: Maisch tijd: - + Mash total volume: Maisch totaal volume: - + Water Water @@ -2954,130 +2948,130 @@ Water overzicht - + Ca Ca - + Mg Mg - + HCO3 HCO3 - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - + pH pH - + Volume Volume - + The division between the main and dilution water. The total volume does not change. De verdeling tussen het hoofd en verdunnings water. Het totale volume blijft gelijk. - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. De maisch pH moet tussen 5.2 en 5.6 zijn. Gebruik 5.2 voor lichte en 5.5 voor donkere bieren. - + The ideal amount of Magnesium is between 5 and 40. De ideale hoeveelheid magnesium is tussen 5 en 40. - + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. 0 tot 50 voor licht bier, 50 tot 150 voor amber bier, 150 tot 250 voor donker bier. - + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. De ideale sulfaat hoeveelheid is tussen 50 en 400. Samen met Chloride moet het minder dan 500 zijn. - + The ideal amount of Calcium is between 40 and 150. De ideale hoeveelheid Calcium is tussen 40 en 150. - + The ideal Chloride amount is between 50 and 150. Together with Sulfate it must be below 500. De ideale hoeveelheid Chloride is tussen 50 en 150. Samen met Sulfaat moet dit minder dan 500 zijn. - + The ideal amount of Natrium should be below 150. De ideale hoeveelheid Zout moet minder dan 150 zijn. - + Water profile Water profiel - + The main brewing water Het hoofd brouwwater - + Choose water Kies water - + Optional dilution water Optioneel meng water - + Choose dilution Kies mengwater - + If needed, choose a target water profile. Indien nodig, kies een doel water profiel. - + Mixed water Gemengd water @@ -3086,137 +3080,137 @@ Behandeld water - + RA - + Hardness Hardheid - + Water agents Brouwzouten - + Calcium Chloride Calcium Chloride - + CaCl2: CaCl2: - + Gypsym Gips - + CaSO4: CaSO4: - + Epsom Magmesium sulfaat - + MgSO4: MgSO4: - + Table salt Keukenzout - + NaCl: NaCl: - - - + + + Magnesium Chloride Magnesium Chloride - + MgCl2: MgCl2: - - + + Baking soda Baksoda - + NaHCO3: NaHCO3: - - + + Chalk undissolved Ongebluste kalk - + CaCO3: CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. Verbeterd het water profiel. Voegt Calcium en Chloride toe. Om de zoetheid van bier te verbeteren. - - - - - - - - - - - - - - + + + + + + + + + + + + + + gr gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. Gips om het waterprofiel te veranderen. Dit voegt Calcium en Sulfaat toe. Verbeterd de beleving van bittere bieren. - - + + Epsom salt to change the water profile. Use with caution! Epsom zout om water aan te passen. Gebruik spaarzaam! - - + + 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. Keukenzout om water aan te passen. Voegt Zout en Chloride toe. @@ -3231,24 +3225,24 @@ Gewenste pH: - + Auto calculate: Auto bereken: - + Acid to use: Aanzuren met: - - + + % % - - + + ml ml @@ -3269,7 +3263,7 @@ Water bron: - + Acid type: Aanzuren met: @@ -3282,156 +3276,156 @@ Benodigd: - + Bitterness index: Bitterheidsindex: - - + + N/A N.v.t - + Preffered SO4:Cl ratio: Gewenste SO4:Cl verh: - + Current SO4:Cl ratio: Huidige SO4:Cl verhouding: - + Estimate pre boil pH: Geschat voor kook pH: - + Brewday Brouwdag - + Sparge supply: Spoelwater voorraad: - + Sparge estimate: Spoelwater geschat: - + Sparge temp: Spoelwater temp: - + Start density: Begin densiteit: - + Start temperature: Start temperatuur: - + Peak temperature: Piek temperatuur: - - + + End temperature: Eind temperatuur: - - + + End density: Eind densiteit: - - + + End date: Eind datum: - - - + + + Apparent attenuation: Schijnbare vergisting: - + Edit the date the secondary fermentation was done. Wijzig de datum dat de nagisting gereed was. - + Average temperature: Gemiddelde temperatuur: - + Final density: Finale densiteit: - + Expected end density: Verwachte eind densiteit: - + Extra added volume: Toevoeging volume: - + Extra remarks: Toevoeging opmerking: - + Final ABV %: Finale ABV %: - + Extra added ABV %: Toevoeging extra ABV %: - - + + Volume: Volume: - - + + Priming: Carbonatie: - + Bottle fermentation: Flessen hergisting: - - + + gr/L gr/L - + Kegs temperature: Fusten temperatuur: @@ -3440,32 +3434,32 @@ Brouwdag start: - + Brewday end: Brouwdag eind: - - Mashing and Sparge - Maischen en Spoelen - - - - Mash pH: - Maisch pH: - - - - Mash SG: - Maisch SG: - - - - Mash efficiency: - Maisch rendement: - - + Mashing and Sparge + Maischen en Spoelen + + + + Mash pH: + Maisch pH: + + + + Mash SG: + Maisch SG: + + + + Mash efficiency: + Maisch rendement: + + + Sparge water pH: Spoelwater pH: @@ -3498,112 +3492,112 @@ Voor koken rendement: - - + + Edit volume Wijzig volume - + Whirlpool cold: Whirlpool koud: - + Aeration time & speed: Beluchten tijd snelheid: - + Cooling method: Koelen methode: - + Cooling time: Koelen tijd: - + Transfer to fermenter Naar gistvat - + Brewday plan: Brouwdag plan: - - - - - - - - - + + + + + + + + + °C °C - + Pre boil Begin koken - - + + Volume @100°C: Volume @100°C: - + Mash, sparge and lauter efficiency. Maischen, spoelen en filteren rendement. - + Whirlpools Whirlpoolen - + Whirlpool 72..79°C: Whirlpool 72..79°C: - - Whirlpool 60..66°C: - Whirlpool 60..66°C: - - - - Whirlpool 85..100°C: - Whirlpool 85..100°C: - - + Whirlpool 60..66°C: + Whirlpool 60..66°C: + + + + Whirlpool 85..100°C: + Whirlpool 85..100°C: + + + Volume to fermenter: Volume naar gistvat: - + Trub and chiller loss: Trub en koeler verlies: - + SG in fermenter: SG in gistvat: - + EBC color in fermenter: EBC kleur in gistvat: - + IBU in fermenter: IBU in het gistvat: @@ -3612,7 +3606,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -3625,414 +3619,461 @@ Beluchten snelheid: - + L/m L/m - - - - + + + + Brew log chart Brouw log grafiek - + Cooling Koelen - + Cooling to: Koelen tot: - - + + After boil Einde koken - + The overall efficiency. Het totale brouwzaal rendement. - + Edit the brewdate plan or start. Wijzig de brouwdag plan of start datum. - + Clear planned brewdate Wis geplande brouwdag - + Edit the brewdate start time. Wijzig de brouwdag start tijd. - - + + hh:mm hh:mm - + Edit the brewdate end. Wijzig de brouwdag eind datum. - + Edit the brewdate end time. Wijzig de brouwdag eind tijd. - + Set the brewdate end date. Zet de brouwdag eind datum. - + End time: Eind tijd: - + Start time: Start tijd: - + Show brewlog: Toon brouwlog: - + Confirm brew done: Bevestig brouwdag: - - - + + + Confirm the brew dates and times. Bevestig de brouw datums en tijden. - + Fermenting Vergisten - + Primary fermentation Hoofdvergisting - - - + + + Edit SG in Plato, Brix or SG Wijzig SG in Plato, Brix of SG - - + + Set the date to today Zet de datum op vandaag - + Edit the date the primary fermentation was done. Wijzig de datum dat de hoofdgisting gereed was. - + Secondary fermentation Nagisting - + Tertiary fermentation Lageren - + Alcohol volume: Alcohol vol%: - + Show fermenter unit log: Toon gistkast log: - + Show fermentation log: Toon vergisting log: - + Package Verpakken - + Package date: Verpakken datum: - + Carbonation range: Koolzuur volumes: - + Infusion or Dilution Infusie of verdunnen - + Package volume: Verpakken volume: - + Package ABV %: Verpakken ABV %: - + pH from fermenter: pH vanuit gistvat: - + + + Estimated ABV: + Verwacht ABV: + + + + Bottles CO2: + Flessen CO2: + + + + Estimated EBC: + Verwacht EBC: + + + + + Estimated IBU: + Verwacht IBU: + + + + BU:GU ratio: + BU:GU verhouding: + + + + BU:RE ratio: + BU:RE verhouding: + + + + The obsolete Bitterness Unit to Gravity Unit ratio + De verouderde Bitter Unit tot Gravity (SG) Unit verhouding + + + + Bitterness Unit to Real Extract ratio + Bitterheid Unit tot Werkelijk Extract verhouding + + + + Kegs CO2: + Fusten CO2: + + + Apparent Attenuation: Schijnbare vergisting: - + Acid Additions Zuur toevoegingen - + Desired mash pH: Gewenst maisch pH: - + Desired sparge pH: Gewenst spoel pH: - - + + Acid amount: Zuur hoeveelheid: - + The total prepared amount of sparge water De totale voorraad spoelwater - + Choose example water Kies voorbeeld water - + Treated mash water Behandeld maisch water - + Sparge water source 1 Spoelwater bron 1 - + Sparge water source 2 Spoelwater bron 2 - + Sparge water mixed Gemengd spoelwater - + Sparge Spoel - + Treated sparge water Behandeld spoelwater - + Extra dilution or infusion added to this batch. Toegevoegde verdunning of infusie aan deze batch. - - + + The ABV including the infusion. Het ABV inclusief infusie. - + If there is alcohol in the infusion, give the percentage. Als er alcohol in de infusie zit, geef hier het percentage. - + Could be the description of the infusion. Hier kun je de toevoeging beschrijven. - + Bottles Flessen - - + + Desired volume CO2: Gewenst volume CO2: - - + + Priming sugar: Carbonatie suiker: - - + + Sugar amount: Suiker gewicht: - - + + Water amount: Water volume: - + Expected pressure in bar: Verwachte druk in bar: - + Bottles ABV %: Flessen ABV %: - + Kegs Fusten - + Kegs ABV %: Fusten ABV %: - + Kegs pressure in bar: Fusten druk in bar: - + Forced carbonation: Geforceerde carbonatie: - - Edit the package date. - Wijzig de verpakkings datum. - - - - Show carbonation log: - Toon carbonatie log: - - - - Tasting - Proeven - - - - Taste date: - Proeven datum: - - - - Taste rate: - Beoordeling cijfer: - - - - Color: - Kleur: - - + Edit the package date. + Wijzig de verpakkings datum. + + + + Show carbonation log: + Toon carbonatie log: + + + + Tasting + Proeven + + + + Taste date: + Proeven datum: + + + + Taste rate: + Beoordeling cijfer: + + + + Color: + Kleur: + + + Transparency: Helderheid: - + Head: Schuim: - + Aroma: Geur: - + Taste: Smaak: - + Aftertaste: Nasmaak: - + Mouthfeel: Mondgevoel: - + Notes: Opmerkingen: - + Edit the tasting date. Wijzig de datum van proeven. - + Export Exporteer - + Print Print @@ -4112,28 +4153,28 @@ Koken %1 minuten - + BMSapp - Add new product BMSapp - Nieuw product - + BMSapp - Edit product %1 BMSapp - Wijzig product %1 - - + + Edit Product Wijzig Product - + Name empty or too short. De naam is leeg of te kort. - + No beerstyle selected. Geen bierstijl gekozen. @@ -4146,17 +4187,17 @@ %3 - + Delete product Verwijder product - + Product changed Product gewijzigd - + The product has been modified. Save changes? Het product is gewijzigd. Wijzigingen opslaan? @@ -4250,85 +4291,117 @@ Vergistbaar ingredient is al verwerkt - + + Final OG: + Finale OG: + + + + Final EBC: + Finale EBC: + + + + Final FG: + Finale FG: + + + + Final ABV: + Finale ABV: + + + Final OG + Finale OG: + + + Final EBC + Finale EBC: + + + Final FG + Finale FG: + + + Delete fermentable Verwijder vergistbaar ingredient - - + + - + - + Delete %1 Verwijder %1 - + Current ingredient: Huidig ingredient: - + Supplier: Leverancier: - + Amount in kg: Gewicht in kg: - + Percentage in batch: Percentage in stort: - + Auto fill to 100%: Aanvullen tot 100%: - - - + + + Use at: Toevoegen bij: - + Select ingredient: Kies ingredient: - - + + - + In stock: In voorraad: - + Max in batch: Max. in stort: - + Boil Koken - + Fermentation Hoofdvergisting - + Lagering Nagisting/lagering @@ -4407,13 +4480,18 @@ Zeer hoog - + + Final IBU: + Finale IBU: + + + Delete hop Verwijder hop - - + + @@ -4421,8 +4499,8 @@ Tijd in minuten: - - + + @@ -4430,26 +4508,26 @@ Tijd in dagen: - + Current hop: Huidige hop: - + Origin: Herkomst: - + - - + + Amount in gr: Gewicht in gr: - + Select hop: Kies hop: @@ -4502,8 +4580,8 @@ - - + + Amount in ml: Hoeveelheid in ml: @@ -4514,13 +4592,13 @@ - + Primary Hoofdgisting - + Secondary Nagisting/lagering @@ -4601,64 +4679,64 @@ Groeifactor - + Start step type: Starter stap type: - + Starter step volume: Starter stap volume: - - Stirred - Geroerd - - - Shaken - Geschud + Stirred + Geroerd + Shaken + Geschud + + + Simple Simpel - + Delete yeast Verwijder gist - - + + Total packs: Aantal pakken: - + Yeast name: Gist naam: - - + + Laboratory: Laboratorium: - + Select yeast: Kies gist: - - Tertiary - Lageren - - + Tertiary + Lageren + + + Bottle Bottelen @@ -4753,8 +4831,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -4765,8 +4843,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: @@ -4782,63 +4860,63 @@ Infusie temperatuur: - + Very malty and sweet Zeer moutig en zoet - + Malty, sweet Moutig, zoet - - + + Balanced Gebalanceerd - + Hoppy, bitter Hoppig, bitter - + Very hoppy, very bitter Erg hoppig, erg bitter - + Too malty Te moutig - + Very malty Erg moutig - + Malty Moutig - + Little bitter Iets bitter - + Bitter Bitter - + Very bitter Erg bitter - + Too bitter Veel te bitter @@ -4866,15 +4944,15 @@ XML uitvoer gereed - - + + Copy Product Kopieer Product - + Copy Product export ready. Kopie Product export gereed. @@ -4883,7 +4961,7 @@ Kopieer Product - + Copy Product error. Kopieer Product fout. @@ -4892,176 +4970,176 @@ Kopieer Product naar Recept gereed. - + Copy Product to Recipe ready. Kopieer Product naar Recept gereed. - + Copy Product to Recipe error. Kopieer Product naar Recept fout. - - + + Export to forum Exporteer naar Forum - + The recipe and all data are copied to the clipboard. You can "paste" this data in the forum screen in your web browser. Het recept en alle gegevens zijn gekopieerd naar het klemboard. Je kunt deze gegevens "plakken" in het forum scherm in je web browser. - + Add a splitted batch Voeg een split batch toe - + Choose split moment in the brew process Kies een splits moment in het brouw proces - + Delete the last splitted batch Verwijder de laatste gesplitste batch - + The read-only `product code` of the batch De alleen lezen `product code` van de batch - + Batch name, click to change the name Batch naam, klik om de naam te wijzigen - + Batch size, click to change the volume Batch volume, klik om het volume te wijzigen - - + + Split product Splits product - + Product name: Product naam: - + Product code: Product code: - + Available volume: Beschikbaar volume: - + Current brew stage: Huidige brouw fase: - + Split at moment: Splits op moment: - + Not divided Niet gesplitst - - After mash - Na maischen - - - After cooling - Na koelen - - - - After primary - Na hoofdgisting + After mash + Na maischen - After secondary - Na nagisting + After cooling + Na koelen + After primary + Na hoofdgisting + + + + After secondary + Na nagisting + + + After tertiary Na lageren - + Volume remaining: Resterend volume: - + Split code Splits code - + Split name Splits naam - + Split volume Splits volume - + Export choices Export keuzes - + Export to beerXML Exporteer naar beerXML - + Copy to product Kopieer naar Product - + Copy to recipe Kopieer naar Recept - + Split this batch Splits deze batch - + Printer report Print rapporten - + Print recipe Print recept - + Print checklist Print werklijst @@ -5171,12 +5249,12 @@ Batterij volt - + Confirm package Bevestig verpakken - + Confirm that the beer is packaged and all data is correct Bevestig dat het bier verpakt is en de gegevens kloppen @@ -6067,8 +6145,8 @@ - - + + % % @@ -6080,7 +6158,7 @@ - + L L @@ -6090,21 +6168,20 @@ Overzicht - - + Alcohol Volume: Alcohol vol%: - + Estimated FG: Verwacht eind SG: - - + + Estimated OG: Verwacht start SG: @@ -6119,8 +6196,7 @@ Koolzuur volumes: - - + Color EBC: Kleur EBC: @@ -6135,122 +6211,120 @@ Energie inhoud kcal/l: - - + Bitterness IBU: Bitterheid IBU: - + Beerstyle Bierstijl - + Style guide: Stijlgids: - + Style group: Stijl groep: - + Style name: Stijl naam: - Select style: - Kies bierstijl: - - - + Kies bierstijl: + + + Style type: Stijl type: - + Category: Categorie: - + Category number: Categorie nummer: - + Fermentables Vergistbaar - + Mash tun %: Percentage moutstort: - + Sugars %: Percentage suikers: - + Cara/crystal %: Percentage cara: - + Lintner: Lintner totaal: - + %v lintner - - - - - + + + + + %v% - - - - - + + + + + Add Nieuw - + Hops Hoppen - + Hop taste: Hop smaak: - + Hop aroma: Hop aroma: - + Miscs Diversen - + Yeasts Gisten @@ -6259,73 +6333,73 @@ Schijnbare vergisting: - + Apparent Attenuation: Schijnbare vergisting: - + Liquid yeast advice Vloeibaar gist advies - + Pitchrate million cells/ml/°P: Ent miljard cellen/ml/°P: - + Initial billion cells: Start miljard cellen: - + Target billion cells: Doel miljard cellen: - + Starter volume L: Starter volume L: - + A very rough starter volume estimate. Een zeer ruw geschat starter volume. - + Dry yeast advice Droge gist advies - + Low grams/hl: Laag grammen/hl: - + High grams/hl: Hoog grammen/hl: - - + + at bij - + Pitch grams: Ent gram: - + Pitch grams/hl: Ent gram/hl: - + @@ -6333,22 +6407,22 @@ Maischen - + Mash name: Maisch schema: - + Mash schedule: Kies maisch schema: - + Mash time: Maisch tijd: - + Water Water @@ -6357,159 +6431,159 @@ Water overzicht - + Ca Ca - + Mg Mg - + HCO3 - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - + pH pH - + Volume Volume - + The division between the main and dilution water. The total volume does not change. De verdeling tussen het hoofd en verdunnings water. Het totale volume blijft gelijk. - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. De maisch pH moet tussen 5.2 en 5.6 zijn. Gebruik 5.2 voor lichte en 5.5 voor donkere bieren. - + The ideal amount of Magnesium is between 5 and 40. De ideale hoeveelheid magnesium is tussen 5 en 40. - + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. 0 tot 50 voor licht bier, 50 tot 150 voor amber bier, 150 tot 250 voor donker bier. - + Acid Additions Zuur toevoegingen - + Desired sparge pH: Gewenst spoel pH: - - + + Acid amount: Zuur hoeveelheid: - + Desired mash pH: Gewenst maisch pH: - + Choose example water Kies voorbeeld water - + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. De ideale sulfaat hoeveelheid is tussen 50 en 400. Samen met Chloride moet het minder dan 500 zijn. - + The ideal amount of Calcium is between 40 and 150. De ideale hoeveelheid Calcium is tussen 40 en 150. - + The ideal Chloride amount is between 50 and 150. Together with Sulfate it must be below 500. De ideale hoeveelheid Chloride is tussen 50 en 150. Samen met Sulfaat moet dit minder dan 500 zijn. - + Treated mash water Behandeld maisch water - + The ideal amount of Natrium should be below 150. De ideale hoeveelheid Zout moet minder dan 150 zijn. - + Water profile Water profiel - + The main brewing water Het hoofd brouwwater - + Choose water Kies water - + Optional dilution water Optioneel meng water - + Choose dilution Kies mengwater - + If needed, choose a target water profile. Indien nodig, kies een doel water profiel. - + Mixed water Gemengd water @@ -6518,135 +6592,170 @@ Behandeld water - + RA - + Hardness Hardheid - - Water agents - Brouwzouten - - - - Calcium Chloride - Calcium Chloride - - - - CaCl2: - CaCl2: - - - - Gypsym - Gips - - - - CaSO4: - CaSO4: - - - - Epsom - Magmesium sulfaat - - - - MgSO4: - MgSO4: - - - - Table salt - Keukenzout - - - - NaCl: - NaCl: - - - - - - Magnesium Chloride - Magnesium Chloride - - - - MgCl2: - MgCl2: - - - - - Baking soda - Baksoda + + Estimated ABV: + Verwacht ABV: + + + + Estimated EBC: + Verwacht EBC: + + + + Estimated IBU: + Verwacht IBU: + + + + BU:GU ratio: + BU:GU verhouding: + + + + The obsolete Bitterness Unit to Gravity Unit ratio + De verouderde Bitter Unit tot Gravity (SG) Unit verhouding + + + + Bitterness Unit to Real Extract ratio + Bitterheid Unit tot Werkelijk Extract verhouding + + + + BU:RE ratio: + BU:RE verhouding: + Water agents + Brouwzouten + + + + Calcium Chloride + Calcium Chloride + + + + CaCl2: + CaCl2: + + + + Gypsym + Gips + + + + CaSO4: + CaSO4: + + + + Epsom + Magmesium sulfaat + + + + MgSO4: + MgSO4: + + + + Table salt + Keukenzout + + + + NaCl: + NaCl: + + + + + + Magnesium Chloride + Magnesium Chloride + + + + MgCl2: + MgCl2: + + + + + Baking soda + Baksoda + + + NaHCO3: NaHCO3: - - + + Chalk undissolved Ongebluste kalk - + CaCO3: CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. Verbeterd het water profiel. Voegt Calcium en Chloride toe. Om de zoetheid van bier te verbeteren. - - - - - - - - - - - - + + + + + + + + + + + + gr gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. Gips om het waterprofiel te veranderen. Dit voegt Calcium en Sulfaat toe. Verbeterd de beleving van bittere bieren. - - + + Epsom salt to change the water profile. Use with caution! Epsom zout om water aan te passen. Gebruik spaarzaam! - - + + 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. Keukenzout om water aan te passen. Voegt Zout en Chloride toe. @@ -6661,24 +6770,24 @@ Gewenste pH: - + Auto calculate: Auto bereken: - + Acid to use: Aanzuren met: - - + + % % - - + + ml ml @@ -6699,7 +6808,7 @@ Water bron: - + Acid type: Aanzuren met: @@ -6712,69 +6821,69 @@ Benodigd: - + Bitterness index: Bitterheidsindex: - - + + N/A N.v.t - + Preffered SO4:Cl ratio: Gewenste SO4:Cl verh: - + Current SO4:Cl ratio: Huidige SO4:Cl verhouding: - + Estimate pre boil pH: Geschat voor kook pH: - + Treated sparge water Behandeld spoelwater - + The total prepared amount of sparge water De totale voorraad spoelwater - + Sparge Spoel - + Sparge water mixed Gemengd spoelwater - + Sparge water source 1 Spoelwater bron 1 - + Sparge water source 2 Spoelwater bron 2 - + Export Exporteer - + Print Print @@ -6815,28 +6924,28 @@ MySQL fout: record %1 niet gevonden - + BMSapp - Add new recipe BMSapp - Nieuw recept - + BMSapp - Edit recipe %1 BMSapp - Wijzig recept %1 - - + + Edit Recipe Wijzig recept - + Name empty or too short. De naam is leeg of te kort. - + No beerstyle selected. Geen bierstijl gekozen. @@ -6849,17 +6958,17 @@ %3 - + Delete recipe Verwijder recept - + Recipe changed Recept gewijzigd - + The recipe has been modified. Save changes? Het recept is gewijzigd. Wijzigingen opslaan? @@ -6943,9 +7052,9 @@ - + - + Delete %1 Verwijder %1 @@ -6978,7 +7087,7 @@ - + Use at: Toevoegen bij: @@ -6992,7 +7101,7 @@ - + In stock: In voorraad: @@ -7020,7 +7129,7 @@ - + Bottle Bottelen @@ -7133,8 +7242,8 @@ - - + + Amount in gr: Gewicht in gr: @@ -7221,8 +7330,8 @@ - - + + Amount in ml: Hoeveelheid in ml: @@ -7233,13 +7342,13 @@ - + Primary Hoofdgisting - + Secondary Nagisting/lagering @@ -7290,34 +7399,34 @@ SVG % - + Delete yeast Verwijder gist - - + + Total packs: Aantal pakken: - + Yeast name: Gist naam: - - + + Laboratory: Laboratorium: - + Select yeast: Kies gist: - + Tertiary Lageren @@ -7417,63 +7526,63 @@ Infusie temperatuur: - + Very malty and sweet Zeer moutig en zoet - + Malty, sweet Moutig, zoet - - + + Balanced Gebalanceerd - + Hoppy, bitter Hoppig, bitter - + Very hoppy, very bitter Erg hoppig, erg bitter - + Too malty Te moutig - + Very malty Erg moutig - + Malty Moutig - + Little bitter Iets bitter - + Bitter Bitter - + Very bitter Erg bitter - + Too bitter Veel te bitter @@ -13317,6 +13426,14 @@ + Webcam + + + BMSapp - Webcam + BMSapp - Webcamera + + + YeastForm diff -r 49cf387e9070 -r 4b9aaf86094e ui/EditProduct.ui --- a/ui/EditProduct.ui Thu Aug 18 17:07:47 2022 +0200 +++ b/ui/EditProduct.ui Thu Aug 18 19:47:28 2022 +0200 @@ -120,7 +120,7 @@ - 370 + 380 10 131 20 @@ -152,9 +152,9 @@ - 510 + 520 10 - 551 + 541 23 @@ -175,7 +175,7 @@ - 740 + 750 180 131 20 @@ -191,7 +191,7 @@ - 880 + 890 180 61 21 @@ -204,7 +204,7 @@ - 740 + 750 40 131 20 @@ -220,9 +220,9 @@ - 880 + 890 40 - 181 + 171 23 @@ -230,7 +230,7 @@ - 360 + 370 180 141 20 @@ -246,7 +246,7 @@ - 370 + 380 150 131 20 @@ -278,7 +278,7 @@ - 720 + 730 150 151 20 @@ -294,7 +294,7 @@ - 510 + 520 180 101 24 @@ -319,7 +319,7 @@ - 510 + 520 150 101 24 @@ -372,7 +372,7 @@ - 880 + 890 150 101 24 @@ -418,7 +418,7 @@ - 130 + 140 20 71 24 @@ -449,7 +449,7 @@ - 870 + 880 20 71 24 @@ -486,7 +486,7 @@ - 500 + 510 20 71 24 @@ -520,7 +520,7 @@ - 730 + 740 20 131 20 @@ -536,7 +536,7 @@ - 360 + 370 20 131 20 @@ -552,9 +552,9 @@ - 580 + 590 20 - 148 + 138 24 @@ -562,9 +562,9 @@ - 210 + 220 20 - 148 + 138 24 @@ -572,9 +572,9 @@ - 5 + 10 20 - 116 + 121 20 @@ -588,9 +588,9 @@ - 950 + 960 20 - 148 + 138 24 @@ -598,7 +598,7 @@ - 500 + 510 50 141 23 @@ -608,9 +608,9 @@ - 210 + 220 50 - 148 + 138 24 @@ -618,7 +618,7 @@ - 870 + 880 50 71 24 @@ -655,7 +655,7 @@ - 130 + 140 50 71 24 @@ -689,7 +689,7 @@ - 360 + 370 50 131 20 @@ -705,7 +705,7 @@ - 730 + 740 50 131 20 @@ -721,9 +721,9 @@ - 950 + 960 50 - 148 + 138 24 @@ -733,7 +733,7 @@ 10 50 - 111 + 121 20 @@ -747,9 +747,9 @@ - 210 + 220 80 - 148 + 138 24 @@ -757,7 +757,7 @@ - 500 + 510 80 141 23 @@ -767,7 +767,7 @@ - 130 + 140 80 71 24 @@ -801,7 +801,7 @@ - 360 + 370 80 131 20 @@ -817,7 +817,7 @@ - 730 + 740 110 131 20 @@ -835,7 +835,7 @@ 10 80 - 111 + 121 20 @@ -849,7 +849,7 @@ - 870 + 880 110 71 24 @@ -885,7 +885,7 @@ 10 110 - 111 + 121 20 @@ -899,9 +899,9 @@ - 380 + 370 110 - 111 + 131 20 @@ -915,7 +915,7 @@ - 130 + 140 110 71 24 @@ -952,7 +952,7 @@ - 500 + 510 110 71 24 @@ -989,9 +989,9 @@ - 210 + 220 110 - 148 + 138 24 @@ -999,9 +999,9 @@ - 580 + 590 110 - 148 + 138 24 @@ -1009,7 +1009,7 @@ - 870 + 880 80 71 24 @@ -1046,9 +1046,9 @@ - 950 + 960 80 - 148 + 138 24 @@ -1056,7 +1056,7 @@ - 730 + 740 80 131 20 @@ -1085,7 +1085,7 @@ - 720 + 730 20 16 23 @@ -1095,7 +1095,7 @@ - 870 + 880 20 101 23 @@ -1143,7 +1143,7 @@ - 740 + 750 20 121 20 @@ -1191,7 +1191,7 @@ - 360 + 370 50 131 20 @@ -1207,7 +1207,7 @@ - 870 + 880 50 71 23 @@ -1223,7 +1223,7 @@ - 720 + 730 50 141 20 @@ -1239,7 +1239,7 @@ - 500 + 510 50 211 23 @@ -1255,7 +1255,7 @@ - 500 + 510 20 211 23 @@ -1271,7 +1271,7 @@ - 380 + 390 20 111 20 @@ -1346,7 +1346,7 @@ - 370 + 380 40 131 20 @@ -1362,7 +1362,7 @@ - 510 + 520 40 101 23 @@ -1404,7 +1404,7 @@ - 720 + 730 180 151 20 @@ -1420,7 +1420,7 @@ - 880 + 890 180 20 20 diff -r 49cf387e9070 -r 4b9aaf86094e ui/EditRecipe.ui --- a/ui/EditRecipe.ui Thu Aug 18 17:07:47 2022 +0200 +++ b/ui/EditRecipe.ui Thu Aug 18 19:47:28 2022 +0200 @@ -227,7 +227,7 @@ - 350 + 360 150 151 20 @@ -243,7 +243,7 @@ - 350 + 360 180 151 20 @@ -259,7 +259,7 @@ - 740 + 750 150 131 20 @@ -275,7 +275,7 @@ - 740 + 750 180 131 20 @@ -291,7 +291,7 @@ - 510 + 520 150 101 24 @@ -316,7 +316,7 @@ - 510 + 520 180 101 24 @@ -341,7 +341,7 @@ - 880 + 890 150 101 24 @@ -369,7 +369,7 @@ - 880 + 890 180 101 24 @@ -415,7 +415,7 @@ - 130 + 140 20 71 24 @@ -446,7 +446,7 @@ - 870 + 880 20 71 24 @@ -483,7 +483,7 @@ - 500 + 510 20 71 24 @@ -514,7 +514,7 @@ - 730 + 740 20 131 20 @@ -530,7 +530,7 @@ - 360 + 370 20 131 20 @@ -546,9 +546,9 @@ - 580 + 590 20 - 148 + 138 24 @@ -556,9 +556,9 @@ - 210 + 220 20 - 148 + 138 24 @@ -566,9 +566,9 @@ - 5 + 10 20 - 116 + 121 20 @@ -582,9 +582,9 @@ - 950 + 960 20 - 148 + 138 24 @@ -592,7 +592,7 @@ - 500 + 510 50 141 23 @@ -602,9 +602,9 @@ - 210 + 220 50 - 148 + 138 24 @@ -612,7 +612,7 @@ - 870 + 880 50 71 24 @@ -649,7 +649,7 @@ - 130 + 140 50 71 24 @@ -683,7 +683,7 @@ - 360 + 370 50 131 20 @@ -699,7 +699,7 @@ - 730 + 740 50 131 20 @@ -715,9 +715,9 @@ - 950 + 960 50 - 148 + 138 24 @@ -727,7 +727,7 @@ 10 50 - 111 + 121 20 @@ -741,9 +741,9 @@ - 210 + 220 80 - 148 + 138 24 @@ -751,7 +751,7 @@ - 500 + 510 80 141 23 @@ -761,7 +761,7 @@ - 130 + 140 80 71 24 @@ -795,7 +795,7 @@ - 360 + 370 80 131 20 @@ -811,7 +811,7 @@ - 730 + 740 80 131 20 @@ -829,7 +829,7 @@ 10 80 - 111 + 121 20 @@ -843,7 +843,7 @@ - 870 + 880 80 71 24 @@ -879,7 +879,7 @@ 10 110 - 111 + 121 20 @@ -893,7 +893,7 @@ - 130 + 140 110 71 24 @@ -930,9 +930,9 @@ - 580 + 590 110 - 148 + 138 24 @@ -940,9 +940,9 @@ - 210 + 220 110 - 148 + 138 24 @@ -950,7 +950,7 @@ - 500 + 510 110 71 24 @@ -987,9 +987,9 @@ - 380 + 370 110 - 111 + 131 20 @@ -1016,7 +1016,7 @@ - 730 + 740 20 16 23 @@ -1026,7 +1026,7 @@ - 870 + 880 20 101 23 @@ -1039,7 +1039,7 @@ - 500 + 510 20 226 23 @@ -1081,7 +1081,7 @@ - 750 + 760 20 111 20 @@ -1097,7 +1097,7 @@ - 360 + 370 20 131 20 @@ -1142,7 +1142,7 @@ - 360 + 370 50 131 20 @@ -1158,7 +1158,7 @@ - 870 + 880 50 71 23 @@ -1171,7 +1171,7 @@ - 730 + 740 50 131 20 @@ -1187,7 +1187,7 @@ - 500 + 510 50 226 23