# HG changeset patch # User Michiel Broek # Date 1654783144 -7200 # Node ID eb9b50a4bf35579cfde4314fbacf28e7988eee07 # Parent 4f0281b7b0bb7f392af2bf5d3fe0275cb34fdd02 Version 0.2.9. Fixed a few spelling errors. Updated Dutch translations. diff -r 4f0281b7b0bb -r eb9b50a4bf35 CMakeLists.txt --- a/CMakeLists.txt Thu Jun 09 15:14:28 2022 +0200 +++ b/CMakeLists.txt Thu Jun 09 15:59:04 2022 +0200 @@ -9,7 +9,7 @@ SET( bmsapp_VERSION_MAJOR 0 ) SET( bmsapp_VERSION_MINOR 2 ) -SET( bmsapp_VERSION_PATCH 8 ) +SET( bmsapp_VERSION_PATCH 9 ) # Compile flags diff -r 4f0281b7b0bb -r eb9b50a4bf35 src/EditProductExport.cpp --- a/src/EditProductExport.cpp Thu Jun 09 15:14:28 2022 +0200 +++ b/src/EditProductExport.cpp Thu Jun 09 15:59:04 2022 +0200 @@ -319,7 +319,7 @@ if (DB_product::save(dup, this)) { QMessageBox::information(this, tr("Copy Product"), tr("Copy Product export ready.")); } else { - QMessageBox::warning(this, tr("Copy Product "), tr("Copy Product error.")); + QMessageBox::warning(this, tr("Copy Product"), tr("Copy Product error.")); } delete dup; } @@ -415,7 +415,7 @@ r->mashs = product->mashs; if (DB_recipe::save(r, this)) { - QMessageBox::information(this, tr("Copy Product"), tr("Copy Produuct to Recipe ready.")); + QMessageBox::information(this, tr("Copy Product"), tr("Copy Product to Recipe ready.")); } else { QMessageBox::warning(this, tr("Copy Product"), tr("Copy Product to Recipe error.")); } diff -r 4f0281b7b0bb -r eb9b50a4bf35 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Thu Jun 09 15:14:28 2022 +0200 +++ b/translations/bmsapp_en.ts Thu Jun 09 15:59:04 2022 +0200 @@ -1132,6 +1132,7 @@ + Delete @@ -1168,8 +1169,8 @@ - - + + Efficiency: @@ -1200,34 +1201,34 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % - - - - - - + + + + + + min @@ -1246,21 +1247,24 @@ - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + L @@ -1463,7 +1467,7 @@ - + Top up water: @@ -1537,6 +1541,7 @@ + Add @@ -1592,10 +1597,10 @@ - - - - + + + + Set or clear date @@ -1603,26 +1608,26 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + ... @@ -1679,7 +1684,7 @@ - + Set the date to today. @@ -1690,12 +1695,12 @@ - - - - - - + + + + + + dd-MM-yyyy @@ -1965,8 +1970,8 @@ - - + + gr @@ -2010,13 +2015,13 @@ - + % - + ml @@ -2056,301 +2061,287 @@ - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Brewday - + Brewday end: - + Mashing and Sparge - + Mash pH: - + Mash SG: - + Mash efficiency: - + Sparge water pH: - - Sparge supply L: - - - - - Sparge estimate L: - - - - - Sparge temp °C: - - - - - + + 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 @@ -2360,446 +2351,462 @@ - - - + + 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. - + Tasting - + Taste date: - + Taste rate: - + Color: - + Transparency: - + Head: - + Aroma: - + Taste: - + Aftertaste: - + Mouthfeel: - + Notes: - + Edit the tasting date. - + Export - + Print - - Extract - - - - - Partial Mash - - - + Extract + + + + + Partial Mash + + + + All Grain - - Source 1 - - - - - Source 2 - - - + Source 1 + + + + + Source 2 + + + + Mixed - - Emersion chiller - - - - - Counterflow chiller - - - - Au bain marie + Emersion chiller - Natural + Counterflow chiller + + + + + Au bain marie - None - - - - - Air + Natural + None + + + + + Air + + + + Oxygen - + %1, part %2 of %3 - + BMSapp - Add new product - + BMSapp - Edit product %1 - - - Edit Product - - - - - Name empty or too short. - - - + + Edit Product + + + + + Name empty or too short. + + + + No beerstyle selected. - + Delete product - + Product changed - + The product has been modified. Save changes? @@ -2897,7 +2904,7 @@ - + Delete %1 @@ -3368,8 +3375,8 @@ - - + + Measured pH: @@ -3380,8 +3387,8 @@ - - + + Measured SG: @@ -3480,27 +3487,197 @@ - + + + + Copy Product + + + + + Copy Product export ready. + + + + + Copy Product + + + + + Copy Product error. + + + + + Copy Produuct to Recipe ready. + + + + + Copy Product to Recipe error. + + + + + + Export to forum + + + + + The recipe and all data are copied to the clipboard. +You can "paste" this data in the forum screen in your web browser. + + + + + Add a splitted batch + + + + + Choose split moment in the brew process + + + + + Delete the last splitted batch + + + + + The read-only `product code` of the batch + + + + + Batch name, click to change the name + + + + + Batch size, click to change the volume + + + + + + Split product + + + + + Product name: + + + + + Product code: + + + + + Available volume: + + + + + Current brew stage: + + + + + Split at moment: + + + + + Not divided + + + + + After mash + + + + + After cooling + + + + + After primary + + + + + After secondary + + + + + After tertiary + + + + + Volume remaining: + + + + + Split code + + + + + Split name + + + + + Split volume + + + + Export choices - + Export to beerXML - + + Copy to product + + + + + Copy to recipe + + + + + Split this batch + + + + Printer report - + Print recipe - + Print checklist @@ -5299,7 +5476,7 @@ - Alpha percentage: + Alpha percent: @@ -7259,10 +7436,10 @@ - - - - + + + + Type @@ -7274,7 +7451,7 @@ - + Fermentable @@ -7341,7 +7518,7 @@ - + Yeast @@ -7391,49 +7568,49 @@ - + Start SG - + End SG - + Estimated Alcohol - + Estimated CO2 vol - + Color ( - + IBU ( - + Percent - + Yield @@ -7442,10 +7619,10 @@ - - - - + + + + Use at @@ -7454,10 +7631,10 @@ - - - - + + + + Amount @@ -7466,173 +7643,173 @@ - - - - + + + + Cost - + Hop - + Alpha - + IBU - + Attn - + Misc ingredient - - + + Mash step - - + + Step type - + Start °C - + End °C - + Time - + Ramp - + L/kg - + Inf/dec L. - + Inf/dec °C - + Water source - + Volume - + Ca - + Mg - + CaCO3 - + Na - + Cl - + SO4 - - - - - - + + + + + + pH - + Mixed water - + Treated water - + Recipe notes @@ -7642,875 +7819,885 @@ - + Stage - + + Split batch + + + + + Batch number + + + + %1 step yeaststarter - + Before - + Product brewday - + Brewday start - + Brewday end - + Temperature - + Minutes - - - - + + + + SG - + Brew item - + Expected - + Reached - + Difference - + Mash pH - + Mash density - + Mash efficiency - + Sparge pH - + Pre boil pH - + Pre boil density - + Pre boil volume - + Pre boil efficiency - + After boil pH - + After boil density - + After boil volume - + After boil efficiency - + Chiller and trub loss - + Top up water - + Fermenter volume - + Fermenter density - + Fermenter color - - Fermenter IBU - - - - - Cooling method - - - - - Cooling temperature - - - + Fermenter IBU + + + + + Cooling method + + + + + Cooling temperature + + + + Cooling time - - Product fermentation - - - - - Primary start temp - - - - - Primary peak temp - - - - - Primary end temp - - - - Primary density + Product fermentation - Primary end date - - - - - Secondary end temp + Primary start temp + + + + + Primary peak temp - Secondary density - - - - - Secondary end date - - - - - Tertiary temperature + Primary end temp + + + + + Primary density + + + + + Primary end date - Final density - - - - - Tertiary end date + Secondary end temp + + + + + Secondary density + Secondary end date + + + + + Tertiary temperature + + + + + Final density + + + + + Tertiary end date + + + + Apperant attenuation - + Package product - + Package date - + Package volume - - - + + + Alcohol volume - + Infuse volume - + Infuse alcohol - + Bottles - - Kegs - - - - - Bottles volume - - - - - Kegs volume - - - - - Bottles CO2 volumes - - - + Kegs + + + + + Bottles volume + + + + + Kegs volume + + + + + Bottles CO2 volumes + + + + Kegs CO2 volumes - - + + Sugar - + Forced carbonation - + Yes - - + + Sugar amount - - + + Water amount - - + + Pressure - - + + Carbonation temp - + Tasting notes - + Tasting date - + Taste score - + Color - + Transparency - + Head - + Aroma - + Taste - + Mouthfeel - + Aftertaste - + Make a yeast starter - - Start about %1 days before brewday with the starter. - - - - - Starter step %1 of %2 liter with SG %3 - - - - - until there is enough yeast - - - - - about 24 hours on a stirplate - - - - - shake often for a few days - - - - - let it rest for almost a week - - - - - place starter in the fridge for 24 hours - - - + Start about %1 days before brewday with the starter. + + + + Starter step %1 of %2 liter with SG %3 + + + + + until there is enough yeast + + + + + about 24 hours on a stirplate + + + + + shake often for a few days + + + + + let it rest for almost a week + + + + + place starter in the fridge for 24 hours + + + + + remove starter from the fridge and decant - + place starter in the fridge until brewday - + Mash water and treatment - + Weight and mill the malts - - Mill the malts - - - - - Mash - - - + Mill the malts + + + + + Mash + + + + Heat %1 liter water to %2°C (%3 cm below kettle top) - + Add brouwzouten - + Add malts and dough-in - + Add %1 gram `%2` hop - + Add %1 %2 `%3` - + Add %1 liter water of %2°C - - Heat upto %1°C - - - - - Take, heat, boil and return %1 part of the mash - - - - - %1 minutes from %2°C to %3°C - - - - - - Brix - - - - - %1 minutes at %2°C - - - + Heat upto %1°C + + + + + Take, heat, boil and return %1 part of the mash + + + + + %1 minutes from %2°C to %3°C + + + + + + Brix + + + + + %1 minutes at %2°C + + + + Measure and adjust pH (target %1 pH) - - Target SG end mash: - - - - - Lauter and Sparge - - - - - Heat %1 liter sparge water to %2°C - - - - - Bring to %1 pH with %2 ml. `%3` - - - - Sparge with close to %1 liter water - - - - - Target volume in boil kettle: %1 liter (%2 cm below kettle top) - - - - - - cm - - - - - Target SG in boil kettle: + Target SG end mash: + + + + + Lauter and Sparge + Heat %1 liter sparge water to %2°C + + + + + Bring to %1 pH with %2 ml. `%3` + + + + + Sparge with close to %1 liter water + + + + + Target volume in boil kettle: %1 liter (%2 cm below kettle top) + + + + + + cm + + + + + Target SG in boil kettle: + + + + Add %1 gr `%2` hop after sparge - + Boil - + Total boiltime: %1 minutes - + %1 kg `%2` at 10 minutes before end of boil - + Place emersion chiller at 10 minutes before end of boil - - %1 gr `%2` at flameout - - - - - %1 gr `%2` at %3 minutes before end of boil - - - - - %1 %2 `%3` at flameout - - - - %1 %2 `%3` at %4 minutes before end of boil - - - - - Target volume at end of boil: %1 liter (%2 cm below kettle top) - - - - - Target SG at end of boil: + %1 gr `%2` at flameout + + + + + %1 gr `%2` at %3 minutes before end of boil + + + + + %1 %2 `%3` at flameout + %1 %2 `%3` at %4 minutes before end of boil + + + + + Target volume at end of boil: %1 liter (%2 cm below kettle top) + + + + + Target SG at end of boil: + + + + This is a `no-boil` recipe - + Whirlpool(s) and cooling - + Wirlpool for %1 minutes. Keep temp above 85°C - + Wirlpool for %1 minutes. Keep temp between 72 and 79°C - - Wirlpool for %1 minutes. Keep temp between 60 and 66°C - - - - - %1 gr `%2` for %3 minutes in the whirlpool - - - - - - Cool to %1°C - - - - - Wirlpool for %1 minutes. - - - - - Cooling - - - + Wirlpool for %1 minutes. Keep temp between 60 and 66°C + + + + + %1 gr `%2` for %3 minutes in the whirlpool + + + + + + Cool to %1°C + + + + + Wirlpool for %1 minutes. + + + + + Cooling + + + + Desinfect fermenter and pump and hoses if needed - + Transfer wort to fermenter - + Liter - + Yeast pitching and fermentation - - %1 pack %2, `%3` yeast - - - - - %1 gram %2, `%3` yeast - - - - - %1 ml %2, `%3` yeast - - - - Pitch yeast at %1°C - - - - - Pitch yeast dry into the wort - - - - - Add decanted yeast starter - - - - - Add the yeast + %1 pack %2, `%3` yeast + + + + + %1 gram %2, `%3` yeast + + + + + %1 ml %2, `%3` yeast + Pitch yeast at %1°C + + + + + Pitch yeast dry into the wort + + + + + Add decanted yeast starter + + + + + Add the yeast + + + + Add %1 liter water in the fermenter - + Aerate %1 minutes with %2 - + Set fermentation start temperature to %1°C - + Start fermentation - + Primary fermentation - + Add %1 kg `%2` on day 3 or 4 - + Add %1 %2 `%3` on day 3 or 4 - + Secondary fermentation - - + + Add %1 pack %2, `%3` yeast (with starter if needed) - - + + Add %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) - + After %1 hours harvest yeast from the %2 - + Tertiary fermentation - + Add %1 kg `%2` - + Add %1 gram `%2` for %3 days - + Add %1 ml %2, `%3` yeast (with starter if needed) - + Add %1 %2 `%3` for %4 days - - Packaging - - - - - Bottling add %1 kg `%2` with %3 liter water - - - - - Kegging add %1 kg `%2` with %3 liter water - - - - Add %1, `%2` as bottle yeast + Packaging - Add %1 gram %2, `%3` as bottle yeast + Bottling add %1 kg `%2` with %3 liter water + Kegging add %1 kg `%2` with %3 liter water + + + + + Add %1, `%2` as bottle yeast + + + + + Add %1 gram %2, `%3` as bottle yeast + + + + Add %1 ml %2, `%3` as bottle yeast - + Add %1 %2 `%3` during bottling - + Measured: - + %1 split the batch here! - + Inventory - + Yeastbank - + Date and time - - - + + + Beer style diff -r 4f0281b7b0bb -r eb9b50a4bf35 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Thu Jun 09 15:14:28 2022 +0200 +++ b/translations/bmsapp_nl.ts Thu Jun 09 15:59:04 2022 +0200 @@ -1189,6 +1189,7 @@ + Delete Verwijder @@ -1225,8 +1226,8 @@ - - + + Efficiency: Rendement: @@ -1257,34 +1258,34 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % % - - - - - - + + + + + + min min @@ -1303,21 +1304,24 @@ - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + L L @@ -1520,7 +1524,7 @@ - + Top up water: Extra water in gistvat: @@ -1594,6 +1598,7 @@ + Add Nieuw @@ -1653,10 +1658,10 @@ - - - - + + + + Set or clear date Zet of wis datum @@ -1664,26 +1669,26 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + ... ... @@ -1740,7 +1745,7 @@ - + Set the date to today. Zet de datum op vandaag. @@ -1751,12 +1756,12 @@ - - - - - - + + + + + + dd-MM-yyyy dd-MM-yyyy @@ -2029,8 +2034,8 @@ - - + + gr gr @@ -2076,13 +2081,13 @@ - + % % - + ml ml @@ -2122,136 +2127,151 @@ 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 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: @@ -2260,49 +2280,46 @@ 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: - Sparge supply L: - Spoelwater voorraad: - - - + Spoelwater voorraad: + + Sparge estimate L: - Spoelwater geschat: - - - + Spoelwater geschat: + + Sparge temp °C: - Spoelwater temp: + Spoelwater temp: Pre boil pH: @@ -2321,112 +2338,113 @@ 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: @@ -2435,7 +2453,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -2448,185 +2466,186 @@ 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: @@ -2636,222 +2655,222 @@ 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. - + 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 - - Extract - Extract - - - - Partial Mash - Deelmaisch - - + Extract + Extract + + + + Partial Mash + Deelmaisch + + + All Grain Mout - - Source 1 - Bron 1 - - - - Source 2 - Bron 2 - - + Source 1 + Bron 1 + + + + Source 2 + Bron 2 + + + Mixed Gemengd - - Emersion chiller - Spiraal koeler - - - - Counterflow chiller - Tegenstroom koeler - - - Au bain marie - Au bain marie + Emersion chiller + Spiraal koeler - Natural - Afkoelen + Counterflow chiller + Tegenstroom koeler + + + + Au bain marie + Au bain marie - None - Geen - - - - Air - Lucht + Natural + Afkoelen + None + Geen + + + + Air + Lucht + + + Oxygen Zuurstof @@ -2864,7 +2883,7 @@ MySQL fout: record %1 niet gevonden - + %1, part %2 of %3 %1, deel %2 van %3 @@ -2873,28 +2892,28 @@ 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. - - + + Edit Product + Wijzig Product + + + + Name empty or too short. + De naam is leeg of te kort. + + + No beerstyle selected. Geen bierstijl gekozen. @@ -2907,17 +2926,17 @@ %3 - + Delete product Verwijder product - + Product changed Product gewijzigd - + The product has been modified. Save changes? Het product is gewijzigd. Wijzigingen opslaan? @@ -3015,7 +3034,7 @@ - + Delete %1 Verwijder %1 @@ -3486,8 +3505,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -3498,8 +3517,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: @@ -3598,27 +3617,198 @@ XML uitvoer gereed - + + + + Copy Product + Kopieer Product + + + + Copy Product export ready. + Kopie Product export gereed. + + + + Copy Product + Kopieer Product + + + + Copy Product error. + Kopieer Product fout. + + + + Copy Produuct 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 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 @@ -5476,8 +5666,12 @@ + Alpha percent: + Alpha procent: + + Alpha percentage: - Alpha percentage: + Alpha percentage: @@ -7615,8 +7809,8 @@ Mout - - + + Sugar Suiker @@ -7783,10 +7977,10 @@ - - - - + + + + Type Soort @@ -7798,7 +7992,7 @@ - + Fermentable Vergistbaar ingredient @@ -7865,7 +8059,7 @@ - + Yeast Gist @@ -7915,49 +8109,49 @@ - + Start SG Begin SG - + End SG Eind SG - + Estimated Alcohol Verwacht alcohol - + Estimated CO2 vol Verwacht volumes CO2 - + Color ( Kleur ( - + IBU ( IBU ( - + Percent Procent - + Yield Opbrengst @@ -7966,10 +8160,10 @@ - - - - + + + + Use at Toepassing @@ -7978,10 +8172,10 @@ - - - - + + + + Amount Hoeveel @@ -7990,173 +8184,173 @@ - - - - + + + + Cost Kosten - + Hop Hop - + Alpha Alpha - + IBU IBU - + Attn SVG - + Misc ingredient Divers ingredient - - + + Mash step Maisch stap - - + + Step type Stap type - + Start °C Start °C - + End °C Eind °C - + Time Tijd - + Ramp Verwarm - + L/kg L/kg - + Inf/dec L. Inf/dec L. - + Inf/dec °C Inf/dec °C - + Water source Water bron - + Volume Volume - + Ca Ca - + Mg Mg - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - - - - - - + + + + + + pH pH - + Mixed water Gemengd water - + Treated water Behandeld water - + Recipe notes Recept opmerkingen @@ -8166,869 +8360,879 @@ Product overzicht - + Stage Fase - + + Split batch + Splits batch + + + + Batch number + Batch nummer + + + %1 step yeaststarter %1 staps giststarter - + Before Voor - + Product brewday Product brouwdag - + Brewday start Brouwdag start - + Brewday end Brouwdag eind - + Temperature Temperatuur - + Minutes Minuten - - - - + + + + SG SG - + Brew item Brouw item - + Expected Verwacht - + Reached Bereikt - + Difference Verschil - + Mash pH Maisch pH - + Mash density Maisch densiteit - + Mash efficiency Maisch rendement - + Sparge pH Spoelen pH - + Pre boil pH Voor koken pH - + Pre boil density Voor koken SG - + Pre boil volume Voor koken volume - + Pre boil efficiency Voor koken rendement - + After boil pH Na koken pH - + After boil density Na koken SG - + After boil volume Na koken volume - + After boil efficiency Na koken rendement - + Chiller and trub loss Trub en koeler verlies - + Top up water Extra water in gistvat - + Fermenter volume Gistvat volume - + Fermenter density Gistvat densiteit - + Fermenter color Kleur in gistvat - - Fermenter IBU - Bitterheid in gistvat - - - - Cooling method - Koelen methode - - - - Cooling temperature - Koelen temperatuur - - + Fermenter IBU + Bitterheid in gistvat + + + + Cooling method + Koelen methode + + + + Cooling temperature + Koelen temperatuur + + + Cooling time Koeltijd - - Product fermentation - Product vergisting - - - - Primary start temp - Hoofdgisting start temp - - - - Primary peak temp - Hoofdgisting piek temp - - - - Primary end temp - Hoofdgisting eind temp - - - Primary density - Hoofdgisting densiteit + Product fermentation + Product vergisting - Primary end date - Hoofdgisting datum - - - - Secondary end temp - Nagisting eind temp + Primary start temp + Hoofdgisting start temp + + + + Primary peak temp + Hoofdgisting piek temp - Secondary density - Nagisting densiteit - - - - Secondary end date - Nagisting eind datum - - - - Tertiary temperature - Lageren temperatuur + Primary end temp + Hoofdgisting eind temp + + + + Primary density + Hoofdgisting densiteit + + + + Primary end date + Hoofdgisting datum - Final density - Finale densiteit - - - - Tertiary end date - Lagering eind datum + Secondary end temp + Nagisting eind temp + + + + Secondary density + Nagisting densiteit + Secondary end date + Nagisting eind datum + + + + Tertiary temperature + Lageren temperatuur + + + + Final density + Finale densiteit + + + + Tertiary end date + Lagering eind datum + + + Apperant attenuation Schijnbare vergisting - + Package product Verpakken - + Package date Verpakken datum - + Package volume Verpakken volume - - - + + + Alcohol volume Alcohol vol% - + Infuse volume Infusie volume - + Infuse alcohol Infusie alcohol - + Bottles Flessen - - Kegs - Fusten - - - - Bottles volume - Flessen volume - - - - Kegs volume - Fusten volume - - - - Bottles CO2 volumes - Flessen CO2 volumes - - + Kegs + Fusten + + + + Bottles volume + Flessen volume + + + + Kegs volume + Fusten volume + + + + Bottles CO2 volumes + Flessen CO2 volumes + + + Kegs CO2 volumes Fusten CO2 volumes - + Forced carbonation Geforceerde carbonatie - + Yes Ja - - + + Sugar amount Suiker gewicht - - + + Water amount Water volume - - + + Pressure Druk - - + + Carbonation temp Carbonatie temp - + Tasting notes Proef notities - + Tasting date Proeven datum - + Taste score Beoordeling cijfer - + Color Kleur - + Transparency Helderheid - + Head Schuim - + Aroma Geur - + Taste Smaak - + Mouthfeel Mondgevoel - + Aftertaste Nasmaak - + Make a yeast starter Maak een giststarter - - Start about %1 days before brewday with the starter. - Start ongeveer %1 dagen voor de brouwdag met de starter. - - - - Starter step %1 of %2 liter with SG %3 - Starter stap %1 van %2 liter met SG %3 - - - - until there is enough yeast - tot er genoeg gist is - - - - about 24 hours on a stirplate - ongeveer 24 uur op een roerplaat - - - - shake often for a few days - enkele dagen veel schudden - - - - let it rest for almost a week - ongeveer een week met rust laten - - - - place starter in the fridge for 24 hours - zet de starter 24 uur in de koelkast - - + Start about %1 days before brewday with the starter. + Start ongeveer %1 dagen voor de brouwdag met de starter. + + + Starter step %1 of %2 liter with SG %3 + Starter stap %1 van %2 liter met SG %3 + + + + until there is enough yeast + tot er genoeg gist is + + + + about 24 hours on a stirplate + ongeveer 24 uur op een roerplaat + + + + shake often for a few days + enkele dagen veel schudden + + + + let it rest for almost a week + ongeveer een week met rust laten + + + + place starter in the fridge for 24 hours + zet de starter 24 uur in de koelkast + + + + remove starter from the fridge and decant haal de starter uit de koelkast en giet deze af - + place starter in the fridge until brewday plaats de starter in de koelkast tot de brouwdag - + Mash water and treatment Maisch water en behandeling - + Weight and mill the malts Afwegen en schroten van de mout - - Mill the malts - Schroot de mout - - - - Mash - Maischen - - + Mill the malts + Schroot de mout + + + + Mash + Maischen + + + Heat %1 liter water to %2°C (%3 cm below kettle top) Verwarm %1 liter water tot %2°C (%3 cm onder de rand) - + Add brouwzouten Brouwzouten toevoegen - + Add malts and dough-in Stort de mout en inmaischen - + Add %1 gram `%2` hop Toevoegen %1 gram `%2` hop - + Add %1 %2 `%3` Toevoegen %1 %2 `%3` - + Add %1 liter water of %2°C Infusie %1 liter water van %2°C - - Heat upto %1°C - Verwarm tot %1°C - - - - Take, heat, boil and return %1 part of the mash - Uitnemen, verwarmen, koken %1 liter deel van de maisch - - - - %1 minutes from %2°C to %3°C - %1 minuten van %2°C tot %3°C - - - - - Brix - Brix - - - - %1 minutes at %2°C - %1 minuten op %2°C - - + Heat upto %1°C + Verwarm tot %1°C + + + + Take, heat, boil and return %1 part of the mash + Uitnemen, verwarmen, koken %1 liter deel van de maisch + + + + %1 minutes from %2°C to %3°C + %1 minuten van %2°C tot %3°C + + + + + Brix + Brix + + + + %1 minutes at %2°C + %1 minuten op %2°C + + + Measure and adjust pH (target %1 pH) Meten en bijstellen pH (doel %1 pH) - - Target SG end mash: - Doel SG eind maischen: - - - - Lauter and Sparge - Spoelen en filteren - - - - Heat %1 liter sparge water to %2°C - Verwarm %1 liter spoelwater tot %2°C - - - - Bring to %1 pH with %2 ml. `%3` - Breng naar %1 pH met %2 ml. `%3` - - - Sparge with close to %1 liter water - Spoelen met ongeveer %1 liter water - - - - Target volume in boil kettle: %1 liter (%2 cm below kettle top) - Doel volume in de kook ketel: %1 liter (%2 cm onder de rand) - - - - - cm - cm - - - - Target SG in boil kettle: - Doel SG in de kook ketel: + Target SG end mash: + Doel SG eind maischen: + + + + Lauter and Sparge + Spoelen en filteren + Heat %1 liter sparge water to %2°C + Verwarm %1 liter spoelwater tot %2°C + + + + Bring to %1 pH with %2 ml. `%3` + Breng naar %1 pH met %2 ml. `%3` + + + + Sparge with close to %1 liter water + Spoelen met ongeveer %1 liter water + + + + Target volume in boil kettle: %1 liter (%2 cm below kettle top) + Doel volume in de kook ketel: %1 liter (%2 cm onder de rand) + + + + + cm + cm + + + + Target SG in boil kettle: + Doel SG in de kook ketel: + + + Add %1 gr `%2` hop after sparge Toevoegen %1 gr `%2` hop na het spoelen - + Boil Koken - + Total boiltime: %1 minutes Totale kooktijd %1 minuten - + %1 kg `%2` at 10 minutes before end of boil %1 kg `%2` op 10 minuten voor het eind van de kook - + Place emersion chiller at 10 minutes before end of boil Plaats spiraalkoeler 10 minuten voor het eind van de kook - - %1 gr `%2` at flameout - %1 gr `%2` bij vlamuit - - - - %1 gr `%2` at %3 minutes before end of boil - %1 gr `%2` op %3 minuten voor het eind van de kook - - - - %1 %2 `%3` at flameout - %1 gr `%2` bij vlamuit - - - %1 %2 `%3` at %4 minutes before end of boil - %1 %2 `%3` op %4 minuten voor het eind van de kook - - - - Target volume at end of boil: %1 liter (%2 cm below kettle top) - Doel volume einde koken: %1 liter (%2 cm onder de rand) - - - - Target SG at end of boil: - Doel SG einde koken: + %1 gr `%2` at flameout + %1 gr `%2` bij vlamuit + + + + %1 gr `%2` at %3 minutes before end of boil + %1 gr `%2` op %3 minuten voor het eind van de kook + + + + %1 %2 `%3` at flameout + %1 gr `%2` bij vlamuit + %1 %2 `%3` at %4 minutes before end of boil + %1 %2 `%3` op %4 minuten voor het eind van de kook + + + + Target volume at end of boil: %1 liter (%2 cm below kettle top) + Doel volume einde koken: %1 liter (%2 cm onder de rand) + + + + Target SG at end of boil: + Doel SG einde koken: + + + This is a `no-boil` recipe Dit is een `no-boil` recept - + Whirlpool(s) and cooling Whirlpools en koelen - + Wirlpool for %1 minutes. Keep temp above 85°C Whirlpool voor %1 minuten. Houd temp boven 85°C - + Wirlpool for %1 minutes. Keep temp between 72 and 79°C Whirlpool voor %1 minuten. Houd temp tussen 72 en 79°C - - Wirlpool for %1 minutes. Keep temp between 60 and 66°C - Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C - - - - %1 gr `%2` for %3 minutes in the whirlpool - %1 gr `%2` voor %3 minuten in de whirlpool - - - - - Cool to %1°C - Koel tot %1°C - - - - Wirlpool for %1 minutes. - Whirlpool voor %1 minuten. - - - - Cooling - Koelen - - + Wirlpool for %1 minutes. Keep temp between 60 and 66°C + Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C + + + + %1 gr `%2` for %3 minutes in the whirlpool + %1 gr `%2` voor %3 minuten in de whirlpool + + + + + Cool to %1°C + Koel tot %1°C + + + + Wirlpool for %1 minutes. + Whirlpool voor %1 minuten. + + + + Cooling + Koelen + + + Desinfect fermenter and pump and hoses if needed Ontsmet het gistvat en eventueel de pomp en slangen - + Transfer wort to fermenter Breng het wort over naar het gistvat - + Liter Liter - + Yeast pitching and fermentation Gist enten en vergisten - - %1 pack %2, `%3` yeast - %1 pak %2, `%3` gist - - - - %1 gram %2, `%3` yeast - %1 gram %2, `%3` gist - - - - %1 ml %2, `%3` yeast - %1 ml %2, `%3` gist - - - Pitch yeast at %1°C - Ent gist bij %1°C - - - - Pitch yeast dry into the wort - Strooi de gist over het wort - - - - Add decanted yeast starter - Toevoegen afgegoten giststarter - - - - Add the yeast - Gist toevoegen + %1 pack %2, `%3` yeast + %1 pak %2, `%3` gist + + + + %1 gram %2, `%3` yeast + %1 gram %2, `%3` gist + + + + %1 ml %2, `%3` yeast + %1 ml %2, `%3` gist + Pitch yeast at %1°C + Ent gist bij %1°C + + + + Pitch yeast dry into the wort + Strooi de gist over het wort + + + + Add decanted yeast starter + Toevoegen afgegoten giststarter + + + + Add the yeast + Gist toevoegen + + + Add %1 liter water in the fermenter Voeg %1 liter water toe in het gistvat - + Aerate %1 minutes with %2 Belucht %1 minuten met %2 - + Set fermentation start temperature to %1°C Zet de vergisting start temperatuur op %1°C - + Start fermentation Start vergisten - + Primary fermentation Hoofdvergisting - + Add %1 kg `%2` on day 3 or 4 Voeg %1 kg `%2` toe op dag 3 of 4 - + Add %1 %2 `%3` on day 3 or 4 Voeg %1 %2 `%3` toe op dag 3 of 4 - + Secondary fermentation Nagisting - - + + Add %1 pack %2, `%3` yeast (with starter if needed) Voeg %1 pak(ken) %2, `%3` gist toe (eventueel met starter) - - + + Add %1 gram %2, `%3` Toevoegen %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) Voeg %1 gram %2, `%3` gist toe (eventueel met starter) - + After %1 hours harvest yeast from the %2 Na %1 uur oogst de gist vanaf de %2 - + Tertiary fermentation Lageren - + Add %1 kg `%2` Toevoegen %1 kg `%2` - + Add %1 gram `%2` for %3 days Toevoegen %1 gram `%2` voor %3 dagen - + Add %1 ml %2, `%3` yeast (with starter if needed) Voeg %1 ml %2, `%3` gist toe (eventueel met starter) - + Add %1 %2 `%3` for %4 days Toevoegen %1 %2 `%3` voor %4 dagen - - Packaging - Verpakken - - - - Bottling add %1 kg `%2` with %3 liter water - Bottelen met %1 kg `%2` en %3 liter water - - - - Kegging add %1 kg `%2` with %3 liter water - Keggen met %1 kg `%2` en %3 liter water - - - Add %1, `%2` as bottle yeast - Toevoegen %1, `%%2` als bottelgist + Packaging + Verpakken - Add %1 gram %2, `%3` as bottle yeast - Toevoegen %1 gram %2, `%3` als bottelgist + Bottling add %1 kg `%2` with %3 liter water + Bottelen met %1 kg `%2` en %3 liter water + Kegging add %1 kg `%2` with %3 liter water + Keggen met %1 kg `%2` en %3 liter water + + + + Add %1, `%2` as bottle yeast + Toevoegen %1, `%%2` als bottelgist + + + + Add %1 gram %2, `%3` as bottle yeast + Toevoegen %1 gram %2, `%3` als bottelgist + + + Add %1 ml %2, `%3` as bottle yeast Toevoegen %1 ml %2, `%3` als bottelgist - + Add %1 %2 `%3` during bottling Toevoegen %1 %2 `%3` tijdens bottelen - + Measured: Gemeten: - + %1 split the batch here! %1 splits de batch hier! - + Inventory Inventaris - + Yeastbank Gistbank - + Date and time Datum en tijd - - - + + + Beer style Bierstijl