# HG changeset patch # User Michiel Broek # Date 1657634480 -7200 # Node ID a2f36a715a38d036743e8306fd982f904f5eb821 # Parent 37b3c690b02c92d212784e2bcabbf36203a982aa Fixed some promps space. Updated translations. diff -r 37b3c690b02c -r a2f36a715a38 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Tue Jul 12 15:34:17 2022 +0200 +++ b/translations/bmsapp_en.ts Tue Jul 12 16:01:20 2022 +0200 @@ -2093,8 +2093,8 @@ - - + + Efficiency: @@ -2125,34 +2125,34 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % - - - - - - + + + + + + min @@ -2171,22 +2171,22 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + L @@ -2391,7 +2391,7 @@ - + Top up water: @@ -2521,10 +2521,10 @@ - - - - + + + + Set or clear date @@ -2532,27 +2532,27 @@ - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + ... @@ -2609,7 +2609,7 @@ - + Set the date to today. @@ -2620,12 +2620,12 @@ - - - - - - + + + + + + dd-MM-yyyy @@ -2727,7 +2727,7 @@ - + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. @@ -2804,469 +2804,484 @@ - + + 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. - - - - Mash water - - - - - - Desired pH: - - - - - Auto calculate: - - - - - Acid to use: - - - - - - % - - - - - - ml + 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: - + + Estimate pre boil pH: + + + + Brewday - + 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 @@ -3276,357 +3291,357 @@ - + 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: - + Transparency: - + Head: - + Aroma: - + Taste: - + Aftertaste: - + Mouthfeel: - + Notes: - + Edit the tasting date. - + Export - + Print @@ -4312,8 +4327,8 @@ - - + + Measured pH: @@ -4324,8 +4339,8 @@ - - + + Measured SG: @@ -4341,63 +4356,63 @@ - + 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 @@ -5779,7 +5794,7 @@ - + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. @@ -5856,213 +5871,228 @@ - + + 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. - - - - Mash water - - - - - - Desired pH: - - - - - Auto calculate: - - - - - Acid to use: - - - - - - % - - - - - - ml + 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: - + + Estimate pre boil pH: + + + + Export - + Print @@ -6688,63 +6718,63 @@ - + 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 diff -r 37b3c690b02c -r a2f36a715a38 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Tue Jul 12 15:34:17 2022 +0200 +++ b/translations/bmsapp_nl.ts Tue Jul 12 16:01:20 2022 +0200 @@ -2179,8 +2179,8 @@ - - + + Efficiency: Rendement: @@ -2211,34 +2211,34 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % % - - - - - - + + + + + + min min @@ -2257,22 +2257,22 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + L @@ -2477,7 +2477,7 @@ - + Top up water: Extra water in gistvat: @@ -2611,10 +2611,10 @@ - - - - + + + + Set or clear date Zet of wis datum @@ -2622,27 +2622,27 @@ - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + ... ... @@ -2699,7 +2699,7 @@ - + Set the date to today. Zet de datum op vandaag. @@ -2710,12 +2710,12 @@ - - - - - - + + + + + + dd-MM-yyyy dd-MM-yyyy @@ -2817,7 +2817,7 @@ - + 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. @@ -2896,336 +2896,351 @@ 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. 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: - + + 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: @@ -3234,32 +3249,32 @@ Brouwdag start: - + Brewday end: Brouwdag eind: - + Mashing and Sparge Maischen en Spoelen - + Mash pH: Maisch pH: - + Mash SG: Maisch SG: - + Mash efficiency: Maisch rendement: - + Sparge water pH: Spoelwater pH: @@ -3292,113 +3307,113 @@ 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: - + 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: @@ -3407,7 +3422,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -3420,187 +3435,187 @@ 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: @@ -3610,162 +3625,162 @@ Schijnbare vergisting: - + 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: - + 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 @@ -4495,8 +4510,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -4507,8 +4522,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: @@ -4524,63 +4539,63 @@ 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 @@ -6061,7 +6076,7 @@ - + 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. @@ -6140,216 +6155,231 @@ 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. 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: - + + Estimate pre boil pH: + Geschat voor kook pH: + + + Export Exporteer - + Print Print @@ -6995,63 +7025,63 @@ 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 diff -r 37b3c690b02c -r a2f36a715a38 ui/EditProduct.ui --- a/ui/EditProduct.ui Tue Jul 12 15:34:17 2022 +0200 +++ b/ui/EditProduct.ui Tue Jul 12 16:01:20 2022 +0200 @@ -5110,6 +5110,9 @@ If needed, choose a target water profile. + + Choose example water + diff -r 37b3c690b02c -r a2f36a715a38 ui/EditRecipe.ui --- a/ui/EditRecipe.ui Tue Jul 12 15:34:17 2022 +0200 +++ b/ui/EditRecipe.ui Tue Jul 12 16:01:20 2022 +0200 @@ -227,9 +227,9 @@ - 370 + 350 150 - 131 + 151 20 @@ -243,9 +243,9 @@ - 370 + 350 180 - 131 + 151 20 @@ -1197,9 +1197,9 @@ - 440 + 400 10 - 131 + 171 20 @@ -1213,9 +1213,9 @@ - 440 + 400 40 - 131 + 171 20 @@ -1229,9 +1229,9 @@ - 440 + 400 70 - 131 + 171 20 @@ -1245,9 +1245,9 @@ - 440 + 400 100 - 131 + 171 20 @@ -3741,6 +3741,9 @@ If needed, choose a target water profile. + + Choose example water +