# HG changeset patch # User Michiel Broek # Date 1652370123 -7200 # Node ID 8d47de8626e971202279c6ae440cb99e73538824 # Parent 49ec4fdee5a64c385ceb7a22ad9814d30fbee10a Updated translations. diff -r 49ec4fdee5a6 -r 8d47de8626e9 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Thu May 12 14:34:53 2022 +0200 +++ b/translations/bmsapp_en.ts Thu May 12 17:42:03 2022 +0200 @@ -1086,6 +1086,2296 @@ + EditProduct + + + Dialog + + + + + Quit + + + + + Save + + + + + + + + + + + + + Delete + + + + + Generic + + + + + Brew name: + + + + + Brew notes: + + + + + Read only: + + + + + Yes + + + + + Brew type: + + + + + + + Efficiency: + + + + + + Boil time: + + + + + + Batch size: + + + + + + Boil size: + + + + + + + + + + + + + + + + + + + + + + + + + % + + + + + + + + + + + + min + + + + + + + + + + + + + + + + + + L + + + + + Overview + + + + + + Alcohol Volume: + + + + + + Estimated FG: + + + + + + + Estimated OG: + + + + + Color method: + + + + + Carbonation: + + + + + + Color EBC: + + + + + IBU method: + + + + + Energy kcal/l: + + + + + + + Bitterness IBU: + + + + + Beerstyle + + + + + Style guide: + + + + + Style group: + + + + + Select style: + + + + + Style type: + + + + + Category: + + + + + Category number: + + + + + Style name: + + + + + Brew code: + + + + + Split product: + + + + + Brew plan start: + + + + + Brew fase: + + + + + Ingredients present: + + + + + Equipment + + + + + Equipment select: + + + + + Equipment name: + + + + + Remarks: + + + + + Mashing + + + + + Mash water: + + + + + Kg + + + + + Max malts: + + + + + Tun volume: + + + + + Tun material: + + + + + Lautering + + + + + Lauter deadspace: + + + + + Lauter volume: + + + + + Chilling + + + + + Trub chiller loss: + + + + + + Top up water: + + + + + + Boiling + + + + + Kettle volume: + + + + + Evaporation / hour: + + + + + Top up kettle: + + + + + Hop utilization: + + + + + Fermentables + + + + + Mash tun %: + + + + + Sugars %: + + + + + Cara/crystal %: + + + + + Lintner: + + + + + %v lintner + + + + + + + + + %v% + + + + + + + + + Add + + + + + kg + + + + + Mash weight: + + + + + Hops + + + + + Hop taste: + + + + + Hop aroma: + + + + + Miscs + + + + + Yeasts + + + + + Appearant Attenuation: + + + + + Pitchrate billion cells/ml/°P: + + + + + Starter method: + + + + + Starter SG: + + + + + + + + + Set or clear date + + + + + + + + + + + + + + + + + + + + + ... + + + + + Need billion cells: + + + + + Dry yeast claculation. + + + + + Low grams/hl: + + + + + High grams/hl: + + + + + + at + + + + + This recipe pitch grams/hl: + + + + + Pitchrate grams/hectoliter: + + + + + Yeast grams needed: + + + + + Production date: + + + + + Yeast condition: + + + + + Set the date to today. + + + + + Edit the production date. + + + + + dd-MM-yyyy + + + + + Clear the date + + + + + + + + Mash + + + + + Mash name: + + + + + Mash schedule: + + + + + Mash time: + + + + + Mash total volume: + + + + + Water + + + + + Water overview + + + + + Ca + + + + + Mg + + + + + HCO3 + + + + + CaCO3 + + + + + Na + + + + + Cl + + + + + SO4 + + + + + + pH + + + + + + + Volume + + + + + The division between the main and dilution water. The total volume does not change. + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Natrium should be below 150. + + + + + Water profile + + + + + The main brewing water + + + + + Choose water + + + + + Optional dilution water + + + + + Choose dilution + + + + + If needed, choose a target water profile. + + + + + Mixed water + + + + + Treated water + + + + + Water agents + + + + + Calcium Chloride + + + + + CaCl2: + + + + + Gypsym + + + + + CaSO4: + + + + + Epsom + + + + + MgSO4: + + + + + Table salt + + + + + NaCl: + + + + + + Magnesium Chloride + + + + + MgCl2: + + + + + + Baking soda + + + + + NaHCO3: + + + + + + Chalk undissolved + + + + + CaCO3: + + + + + To change the water profile. This adds Calcium and Chloride. +To improve sweet style beers. + + + + + + + + + + + gr + + + + + Gypsum to change the water profile. This adds Calcium and Sulfate. +To improve bitter beers. + + + + + Epsom salt to change the water profile. Use with caution! + + + + + Table salt to change the water profile. This adds Sodium and Chloride. +Improves the sweetness of the beer. The beer will become salty at high doses. + + + + + Mash water + + + + + + Desired pH: + + + + + Auto calculate: + + + + + Acid to use: + + + + + + % + + + + + + ml + + + + + Sparge water + + + + + Sparge water supply: + + + + + Sparge temperature: + + + + + Water source: + + + + + Acid type: + + + + + Acid strength: + + + + + Acid needed: + + + + + Bitterness index: + + + + + + N/A + + + + + Preffered SO4:Cl ratio: + + + + + Current SO4:Cl ratio: + + + + + Brewday + + + + + Brewday start: + + + + + Brewday end: + + + + + Edit brew start + + + + + Edit brew end + + + + + Mashing and Sparge + + + + + Mash pH: + + + + + Mash SG: + + + + + Sparge water pH: + + + + + Sparge supply L: + + + + + Sparge estimate L: + + + + + Sparge temp °C: + + + + + Pre boil pH: + + + + + Pre boil SG: + + + + + Pre boil vol@100°C: + + + + + Pre boil efficiency: + + + + + + Edit volume + + + + + After boil SG: + + + + + After boil vol@100°C: + + + + + After boil efficiency: + + + + + After boil pH: + + + + + Chilling and whirlpools + + + + + Hopstand 72..79°C: + + + + + Hopstand 60..66°C: + + + + + Whirlpool cold: + + + + + Hopstand 85..100°C: + + + + + Cooling to °C: + + + + + Cooling method: + + + + + Cooling time: + + + + + Transfer to fermenter + + + + + Volume to fermenter: + + + + + Trub and chiller loss: + + + + + SG in fermenter: + + + + + EBC color in fermenter: + + + + + IBU in fermenter: + + + + + Aeration + + + + + Aeration with: + + + + + Aeration time: + + + + + Aeration speed: + + + + + L/m + + + + + + + Brew log chart + + + + + Fermenting + + + + + Primary fermentation + + + + + Primary start SG: + + + + + Primary start temp °C: + + + + + Primary peak temp °C: + + + + + Primary end temp °C: + + + + + Primary end SG: + + + + + Primary end date: + + + + + End of primary fermentation, start secondary. + + + + + Primary attenuation: + + + + + + + Edit SG in Plato, Brix or SG + + + + + Secondary fermentation + + + + + Secondary end temp °C: + + + + + Secondary end SG: + + + + + Secondary end date: + + + + + + + End of fermentation. Optional transfer to lagertank. + + + + + Secondary attenuation: + + + + + Tertiary fermentation + + + + + Tertiary temperature °C: + + + + + Tertiary end SG: + + + + + Tertiary attenuation: + + + + + Expected end SG: + + + + + Alcohol volume: + + + + + Show fermenter unit log: + + + + + Show fermentation log: + + + + + Package + + + + + Package date: + + + + + Carbonation range: + + + + + Infusion or Dilution + + + + + Package volume: + + + + + Package add volume: + + + + + Package remarks: + + + + + Package ABV %: + + + + + Package add ABV %: + + + + + pH from fermenter: + + + + + Bottles + + + + + Bottles volume: + + + + + + Desired volume CO2: + + + + + + Priming sugar: + + + + + + Sugar amount: + + + + + + Priming gr/L: + + + + + + Water amount: + + + + + Bottle fermentation °C: + + + + + Expected pressure in bar: + + + + + Bottles ABV %: + + + + + Kegs + + + + + Kegs ABV %: + + + + + Kegs pressure in bar: + + + + + Kegs temperature °C: + + + + + Kegs volume: + + + + + Forced carbonation: + + + + + Tasting + + + + + Taste date: + + + + + Taste rate: + + + + + Color: + + + + + Transparency: + + + + + Head: + + + + + Aroma: + + + + + Taste: + + + + + Aftertaste: + + + + + Mouthfeel: + + + + + Notes: + + + + + Export + + + + + Print + + + + + Extract + + + + + Partial Mash + + + + + All Grain + + + + + Source 1 + + + + + Source 2 + + + + + Mixed + + + + + Emersion chiller + + + + + Counterflow chiller + + + + + Au bain marie + + + + + Natural + + + + + None + + + + + Air + + + + + Oxygen + + + + + + + Database error + + + + + MySQL error: record %1 not found + + + + + %1, part %2 of %3 + + + + + + Boiling %1 minutes + + + + + BMSapp - Add new product + + + + + BMSapp - Edit product %1 + + + + + + Edit Product + + + + + Name empty or too short. + + + + + No beerstyle selected. + + + + + + MySQL error: %1 +%2 +%3 + + + + + Delete product + + + + + Product changed + + + + + The product has been modified. Save changes? + + + + + Supplier + + + + + Fermentable + + + + + EBC + + + + + + + + + Type + + + + + Graintype + + + + + When + + + + + Yield + + + + + + + + Amount + + + + + + + + Stock + + + + + Procent + + + + + 100% + + + + + + + + + + + + Edit + + + + + + Edit this from the package tab + + + + + Delete fermentable + + + + + + + + + + Delete %1 + + + + + + Current ingredient: + + + + + Supplier: + + + + + Amount in kg: + + + + + Percentage in batch: + + + + + Auto fill to 100%: + + + + + + + Use at: + + + + + + Select ingredient: + + + + + + + + In stock: + + + + + Max in batch: + + + + + + + Boil + + + + + Fermentation + + + + + Lagering + + + + + Origin + + + + + Hop + + + + + Form + + + + + Alpha + + + + + + Use at + + + + + + Time + + + + + IBU + + + + + + Very low + + + + + + Low + + + + + + Moderate + + + + + + High + + + + + + Very high + + + + + Delete hop + + + + + + + + + Time in minutes: + + + + + + + + + Time in days: + + + + + Current hop: + + + + + Origin: + + + + + + + + + Amount in gr: + + + + + Select hop: + + + + + First wort + + + + + Aroma + + + + + Whirlpool + + + + + Dry hop + + + + + Ingredient + + + + + + Edit this from the water tab + + + + + Delete misc + + + + + + + + Amount in ml: + + + + + Starter + + + + + + Primary + + + + + + Secondary + + + + + Bottling + + + + + Yeast + + + + + Laboratory + + + + + Code + + + + + Use for + + + + + Min. + + + + + Max. + + + + + Tol. + + + + + Attn. + + + + + Method + + + + + Inj. factor + + + + + New cells + + + + + Total cells + + + + + Grow factor + + + + + Start step type: + + + + + Starter step volume: + + + + + Stirred + + + + + Shaken + + + + + Simple + + + + + Delete yeast + + + + + + Total packs: + + + + + Yeast name: + + + + + + Laboratory: + + + + + Select yeast: + + + + + Tertiary + + + + + Bottle + + + + + Step name + + + + + Start + + + + + End + + + + + Rest + + + + + Ramp + + + + + Inf/dec + + + + + W/G ratio + + + + + SG + + + + + Delete mash step + + + + + Step name: + + + + + Step type: + + + + + Infusion + + + + + Temperature + + + + + Decoction + + + + + Step start temp: + + + + + Step end temp: + + + + + Step rest time: + + + + + Step ramp time: + + + + + Measured pH: + + + + + Measured Brix: + + + + + Measured SG: + + + + + Infusion volume: + + + + + Infusion Temperature: + + + + + Very malty and sweet + + + + + Malty, sweet + + + + + + Balanced + + + + + Hoppy, bitter + + + + + Very hoppy, very bitter + + + + + Too malty + + + + + Very malty + + + + + Malty + + + + + Little bitter + + + + + Bitter + + + + + Very bitter + + + + + Too bitter + + + + + + + Save File + + + + + Files (*.xml) + + + + + No XML file selected. + + + + + XML export ready + + + + EditProfileFerment @@ -2173,234 +4463,296 @@ - + + The division between the main and dilution water. The total volume does not change. + + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + The ideal amount of Magnesium is between 5 and 40. + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + The ideal Sulfate amount should be between 50 and 400. +Together with Chloride it must be below 500. + + + + + The ideal amount of Calcium is between 40 and 150. + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal amount of Natrium should be below 150. + + + + Water profile - + The main brewing water - + Choose water - + Optional dilution water - - Choose dilution - - - - - If needed, choose a target water profile. - - - + Choose dilution + + + + + If needed, choose a target water profile. + + + + Mixed water - + Treated water - + Water agents - - + Calcium Chloride - + CaCl2: - - + Gypsym - + CaSO4: - - + Epsom - + MgSO4: - - + Table salt - + NaCl: - - + + Magnesium Chloride - + MgCl2: - - + + Baking soda - + NaHCO3: - - + + Chalk undissolved - + CaCO3: - - - - - - - + + To change the water profile. This adds Calcium and Chloride. +To improve sweet style beers. + + + + + + + + + + gr - + + Gypsum to change the water profile. This adds Calcium and Sulfate. +To improve bitter beers. + + + + + Epsom salt to change the water profile. Use with caution! + + + + + Table salt to change the water profile. This adds Sodium and Chloride. +Improves the sweetness of the beer. The beer will become salty at high doses. + + + + Mash water - - + + Desired pH: - + Auto calculate: - + Acid to use: - - + + % - - + + ml - + Sparge water - - Sparge water supply: - - - - - Sparge temperature: - - - - Water source: + Sparge water supply: + + + + + Sparge temperature: - Acid type: - - - - - Acid strength: + Water source: + Acid type: + + + + + Acid strength: + + + + Acid needed: - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Export - + Print @@ -4553,49 +6905,40 @@ PrinterDialog - + pkg - + gr - + ml - - - - - - - - Type - - - - Supplier + + + + + + + Type - - Fermentable + Supplier - - - - - Stock + + Fermentable @@ -4603,7 +6946,8 @@ - Price/Kg + + Stock @@ -4611,144 +6955,144 @@ + Price/Kg + + + + + + + Value - - - - + + + + Total - - Country - - - - Hop name + Country - + Hop name + + + + + Form - - Laboratory - - - - Product + Laboratory - - + Product + + + + + + Yeast - + Ingredient - + Description - + Date - + Recipe overview - + Brew type - + Efficiency - + Boil time - + Batch size - + Start SG - + End SG - + Estimated Alcohol - + Estimated CO2 vol - + Color ( - + IBU ( - - Percent - - - + Percent + + + + Yield - - - - - Use at - - - - Amount + Use at @@ -4756,156 +7100,164 @@ + Amount + + + + + + + Cost - - Hop - - - - Alpha + Hop + Alpha + + + + IBU - + Attn - + Misc ingredient - - Mash step - - - - Step type + Mash step - Start °C + Step type - End °C + Start °C - Time + End °C - Ramp + Time - L/kg + Ramp - Inf/dec L. + L/kg + Inf/dec L. + + + + Inf/dec °C - - Water source - - - - Volume + Water source - Ca + Volume - Mg + Ca - CaCO3 + Mg - Na + CaCO3 - Cl + Na - SO4 + Cl + SO4 + + + + pH - + Mixed water - + Treated water - + Recipe notes - + Inventory - + Yeastbank - + Date and time - + Beer style @@ -4913,63 +7265,63 @@ ProdInprod - + Quit - + New - + Date - + Code - + Style - + Product - + Stage - - + + Edit - + on - + day %1 of day 14 - + day %1 of day 28 - + Total items: %1 @@ -5509,6 +7861,26 @@ + + Stainless Steel + + + + + Aluminium + + + + + Plastics + + + + + Copper + + + diff -r 49ec4fdee5a6 -r 8d47de8626e9 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Thu May 12 14:34:53 2022 +0200 +++ b/translations/bmsapp_nl.ts Thu May 12 17:42:03 2022 +0200 @@ -1131,6 +1131,2303 @@ + EditProduct + + + Dialog + Dialog + + + + Quit + Terug + + + + Save + Bewaar + + + + + + + + + + + + Delete + Verwijder + + + + Generic + Algemeen + + + + Brew name: + Brouw naam: + + + + Brew notes: + Opmerkingen: + + + + Read only: + Alleen lezen: + + + + Yes + Ja + + + + Brew type: + Brouw type: + + + + + + Efficiency: + Brouwzaal rendement: + + + + + Boil time: + Kooktijd: + + + + + Batch size: + Brouw volume: + + + + + Boil size: + Kook volume: + + + + + + + + + + + + + + + + + + + + + + + + % + % + + + + + + + + + + + min + min + + + + + + + + + + + + + + + + + L + L + + + + Overview + Overzicht + + + + + Alcohol Volume: + Alcohol vol%: + + + + + Estimated FG: + Verwacht eind SG: + + + + + + Estimated OG: + Verwacht start SG: + + + + Color method: + Kleur berekening: + + + + Carbonation: + Koolzuur volumes: + + + + + Color EBC: + EBC kleur: + + + + IBU method: + IBU berekening: + + + + Energy kcal/l: + Energie inhoud kcal/l: + + + + + + Bitterness IBU: + Bitterheid IBU: + + + + Beerstyle + Bierstijl + + + + Style guide: + Stijlgids: + + + + Style group: + Stijl groep: + + + + Select style: + 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 + + + + Appearant Attenuation: + 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 + + + + Water overview + 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 + + + + Treated water + Behandeld water + + + + 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. +Versterkt de zoetheid van het bier. Het bier wordt ziltig bij hoge dosering. + + + + Mash water + Maischwater + + + + + Desired pH: + Gewenste pH: + + + + Auto calculate: + Automatisch rekenen: + + + + Acid to use: + Aanzuren met: + + + + + % + % + + + + + ml + ml + + + + Sparge water + Spoelwater + + + + Sparge water supply: + Spoelwater voorraad: + + + + Sparge temperature: + Spoelwater temperatuur: + + + + Water source: + Water bron: + + + + Acid type: + Aanzuren met: + + + + Acid strength: + Sterkte %: + + + + Acid needed: + 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: + + + + Brewday + + + + + Brewday start: + + + + + Brewday end: + + + + + Edit brew start + + + + + Edit brew end + + + + + Mashing and Sparge + + + + + Mash pH: + + + + + Mash SG: + + + + + Sparge water pH: + + + + + Sparge supply L: + + + + + Sparge estimate L: + + + + + Sparge temp °C: + + + + + Pre boil pH: + + + + + Pre boil SG: + + + + + Pre boil vol@100°C: + + + + + Pre boil efficiency: + + + + + + Edit volume + + + + + After boil SG: + + + + + After boil vol@100°C: + + + + + After boil efficiency: + + + + + After boil pH: + + + + + Chilling and whirlpools + + + + + Hopstand 72..79°C: + + + + + Hopstand 60..66°C: + + + + + Whirlpool cold: + + + + + Hopstand 85..100°C: + + + + + Cooling to °C: + + + + + Cooling method: + + + + + Cooling time: + + + + + Transfer to fermenter + + + + + Volume to fermenter: + + + + + Trub and chiller loss: + + + + + SG in fermenter: + + + + + EBC color in fermenter: + + + + + IBU in fermenter: + + + + + Aeration + + + + + Aeration with: + + + + + Aeration time: + + + + + Aeration speed: + + + + + L/m + + + + + + + Brew log chart + + + + + Fermenting + + + + + Primary fermentation + + + + + Primary start SG: + + + + + Primary start temp °C: + + + + + Primary peak temp °C: + + + + + Primary end temp °C: + + + + + Primary end SG: + + + + + Primary end date: + + + + + End of primary fermentation, start secondary. + + + + + Primary attenuation: + + + + + + + Edit SG in Plato, Brix or SG + + + + + Secondary fermentation + + + + + Secondary end temp °C: + + + + + Secondary end SG: + + + + + Secondary end date: + + + + + + + End of fermentation. Optional transfer to lagertank. + + + + + Secondary attenuation: + + + + + Tertiary fermentation + + + + + Tertiary temperature °C: + + + + + Tertiary end SG: + + + + + Tertiary attenuation: + + + + + Expected end SG: + + + + + Alcohol volume: + + + + + Show fermenter unit log: + + + + + Show fermentation log: + + + + + Package + Verpakken + + + + Package date: + + + + + Carbonation range: + + + + + Infusion or Dilution + + + + + Package volume: + + + + + Package add volume: + + + + + Package remarks: + + + + + Package ABV %: + + + + + Package add ABV %: + + + + + pH from fermenter: + + + + + Bottles + + + + + Bottles volume: + + + + + + Desired volume CO2: + + + + + + Priming sugar: + + + + + + Sugar amount: + + + + + + Priming gr/L: + + + + + + Water amount: + + + + + Bottle fermentation °C: + + + + + Expected pressure in bar: + + + + + Bottles ABV %: + + + + + Kegs + Fusten + + + + Kegs ABV %: + + + + + Kegs pressure in bar: + + + + + Kegs temperature °C: + + + + + Kegs volume: + + + + + Forced carbonation: + + + + + Tasting + + + + + Taste date: + + + + + Taste rate: + + + + + Color: + + + + + Transparency: + + + + + Head: + + + + + Aroma: + + + + + Taste: + + + + + Aftertaste: + + + + + Mouthfeel: + + + + + Notes: + Opmerkingen: + + + + Export + Exporteer + + + + Print + Print + + + + Extract + Extract + + + + Partial Mash + Deelmaisch + + + + All Grain + Mout + + + + Source 1 + Bron 1 + + + + Source 2 + Bron 2 + + + + Mixed + Gemengd + + + + Emersion chiller + Spiraal koeler + + + + Counterflow chiller + Tegenstroom koeler + + + + Au bain marie + Au bain marie + + + + Natural + Afkoelen + + + + None + Geen + + + + Air + Lucht + + + + Oxygen + Zuurstof + + + + + + Database error + Database fout + + + + MySQL error: record %1 not found + MySQL fout: record %1 niet gevonden + + + + %1, part %2 of %3 + %1, deel %2 van %3 + + + + + Boiling %1 minutes + 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. + + + + + MySQL error: %1 +%2 +%3 + MySQL fout: %1 +%2 +%3 + + + + Delete product + Verwijder product + + + + Product changed + Product gewijzigd + + + + The product has been modified. Save changes? + Het product is gewijzigd. Wijzigingen opslaan? + + + + Supplier + Producent + + + + Fermentable + Vergistbaar ingredient + + + + EBC + EBC + + + + + + + + Type + Soort + + + + Graintype + Graan type + + + + When + Moment + + + + Yield + Opbrengst + + + + + + + Amount + Hoeveel + + + + + + + Stock + Voorraad + + + + Procent + Procent + + + + 100% + 100% + + + + + + + + + + + Edit + Wijzig + + + + + Edit this from the package tab + Wijzig dit vanaf het verpakken tabblad + + + + 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 + + + + Origin + Herkomst + + + + Hop + Hop + + + + Form + Vorm + + + + Alpha + Alpha + + + + + Use at + Toepassing + + + + + Time + Tijd + + + + IBU + IBU + + + + + Very low + Zeer laag + + + + + Low + Laag + + + + + Moderate + Gemiddeld + + + + + High + Hoog + + + + + Very high + Zeer hoog + + + + Delete hop + Verwijder hop + + + + + + + + Time in minutes: + Tijd in minuten: + + + + + + + + Time in days: + Tijd in dagen: + + + + Current hop: + Huidige hop: + + + + Origin: + Herkomst: + + + + + + + + Amount in gr: + Gewicht in gr: + + + + Select hop: + Kies hop: + + + + First wort + Maischhop + + + + Aroma + Aromahop + + + + Whirlpool + Hopstand + + + + Dry hop + Koudhop + + + + Ingredient + Ingredient + + + + + Edit this from the water tab + Wijzig dit vanaf het water tabblad + + + + Delete misc + Verwijder divers ingredient + + + + + + + Amount in ml: + Hoeveelheid in ml: + + + + Starter + Starter + + + + + Primary + Hoofdgisting + + + + + Secondary + Nagisting/lagering + + + + Bottling + Bottelen + + + + Yeast + Gist + + + + Laboratory + Laboratorium + + + + Code + Product code + + + + Use for + Toepassing + + + + Min. + + + + + Max. + + + + + Tol. + + + + + Attn. + + + + + Method + Methode + + + + Inj. factor + Injectie + + + + New cells + Celgroei + + + + Total cells + Totaal + + + + Grow factor + Groeifactor + + + + Start step type: + Starter stap type: + + + + Starter step volume: + Starter stap volume: + + + + 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 + + + + Bottle + Bottelen + + + + Step name + Stap naam + + + + Start + Start + + + + End + Eind + + + + Rest + Rust + + + + Ramp + Verwarm + + + + Inf/dec + Inf/dec + + + + W/G ratio + L/Kg + + + + SG + SG + + + + Delete mash step + Verwijder maisch stap + + + + Step name: + Stap naam: + + + + Step type: + Stap type: + + + + Infusion + Infusie + + + + Temperature + Verwarmen + + + + Decoction + Decoctie + + + + Step start temp: + Start temperatuur: + + + + Step end temp: + Eind temperatuur: + + + + Step rest time: + Rust tijd: + + + + Step ramp time: + Verwarm tijd: + + + + Measured pH: + Gemeten pH: + + + + Measured Brix: + Gemeten Brix: + + + + Measured SG: + Gemeten SG: + + + + Infusion volume: + Infusie volume: + + + + Infusion Temperature: + 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 + + + + + + Save File + Bestand opslaan + + + + Files (*.xml) + Bestanden (*.xml) + + + + No XML file selected. + Geen XML bestand gekozen. + + + + XML export ready + XML uitvoer gereed + + + EditProfileFerment @@ -2252,234 +4549,301 @@ 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. - - + Choose dilution + Kies mengwater + + + + If needed, choose a target water profile. + Indien nodig, kies een doel water profiel. + + + Mixed water Gemengd water - + Treated water Behandeld water - + 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. +Versterkt de zoetheid van het bier. Het bier wordt ziltig bij hoge dosering. + + + Mash water Maischwater - - + + Desired pH: Gewenste pH: - + Auto calculate: Automatisch rekenen: - + Acid to use: Aanzuren met: - - + + % % - - + + ml ml - + Sparge water Spoelwater - - Sparge water supply: - Spoelwater voorraad: - - - - Sparge temperature: - Spoelwater temperatuur: - - - Water source: - Water bron: + Sparge water supply: + Spoelwater voorraad: + + + + Sparge temperature: + Spoelwater temperatuur: - Acid type: - Aanzuren met: - - - - Acid strength: - Sterkte %: + Water source: + Water bron: + Acid type: + Aanzuren met: + + + + Acid strength: + Sterkte %: + + + Acid needed: 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: - + Export Exporteer - + Print Print @@ -4914,17 +7278,17 @@ Anders - + pkg pak - + gr gr - + ml ml @@ -4989,344 +7353,344 @@ Gedroogd - - - - - - - + + + + + + + Type Soort - - Supplier - Producent - - - - Fermentable - Vergistbaar ingredient + Supplier + Producent - - - - - Stock - Voorraad + + Fermentable + Vergistbaar ingredient - Price/Kg - Prijs/Kg + + Stock + Voorraad + Price/Kg + Prijs/Kg + + + + + + Value Waarde - - - - + + + + Total Totaal - - Country - Land - - - Hop name - Hop naam + Country + Land - + Hop name + Hop naam + + + + Form Vorm - - Laboratory - Laboratorium - - - Product - Product + Laboratory + Laboratorium - - + Product + Product + + + + + Yeast Gist - + Ingredient Ingredient - + Description Omschrijving - + Date Datum - + Recipe overview Recept overzicht - + Brew type Brouw type - + Efficiency Brouwzaal rendement - + Boil time Kooktijd - + Batch size Brouw volume - + Start SG Begin SG - + End SG Eind SG - + Estimated Alcohol Verwacht alcohol - + Estimated CO2 vol Verwacht volumes CO2 - + Color ( Kleur ( - + IBU ( IBU ( - - Percent - Procent - - + Percent + Procent + + + Yield Opbrengst - - - - - Use at - Toepassing - - - Amount - Hoeveel + Use at + Toepassing + Amount + Hoeveel + + + + + + Cost Kosten - - Hop - Hop - - - Alpha - Alpha + Hop + Hop + Alpha + Alpha + + + IBU IBU - + Attn SVG - + Misc ingredient Divers ingredient - - Mash step - Maisch stap - - - Step type - Stap type + Mash step + Maisch stap - Start °C - Start °C + Step type + Stap type - End °C - Eind °C + Start °C + Start °C - Time - Tijd + End °C + Eind °C - Ramp - Verwarm + Time + Tijd - L/kg - L/kg + Ramp + Verwarm - Inf/dec L. - Inf/dec L. + L/kg + L/kg + Inf/dec L. + Inf/dec L. + + + Inf/dec °C Inf/dec °C - - Water source - Water bron - - - Volume - Volume + Water source + Water bron - Ca - Ca + Volume + Volume - Mg - Mg + Ca + Ca - CaCO3 - CaCO3 + Mg + Mg - Na - Na + CaCO3 + CaCO3 - Cl - Cl + Na + Na - SO4 - SO4 + Cl + Cl + SO4 + SO4 + + + pH pH - + Mixed water Gemengd water - + Treated water Behandeld water - + Recipe notes Recept opmerkingen - + Inventory Inventaris - + Yeastbank Gistbank - + Date and time Datum en tijd - + Beer style Bierstijl @@ -5334,63 +7698,63 @@ ProdInprod - + Quit Terug - + New Nieuw - + Date Datum - + Code Product code - + Style Stijl - + Product Product - + Stage Fase - - + + Edit Wijzig - + on op - + day %1 of day 14 dag %1 van dag 14 - + day %1 of day 28 dat %1 van dag 28 - + Total items: %1 Totaal items: %1 @@ -5932,6 +8296,26 @@ Starter + + Stainless Steel + RVS + + + + Aluminium + Aluminium + + + + Plastics + Kunststof + + + + Copper + Koper + +