diff -r 3b9abdae181e -r 84091b9cb800 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sat Jun 01 21:10:54 2024 +0200 +++ b/translations/bmsapp_en.ts Sat Jun 08 15:54:30 2024 +0200 @@ -1198,16 +1198,18 @@ - - - - - - - - - - + + + + + + + + + + + + L @@ -1238,7 +1240,7 @@ - + cm @@ -1249,98 +1251,108 @@ - + Lauter deadspace: - + + HLT Volume: + + + + + HLT deadspace: + + + + Brewhouse efficiency: - + % - + Kettle volume: - + Kettle height: - + Boil size at 100 °C: - + Evaporation Liter/hour: - + Boil time: - + Top up kettle: - + Batch size at 100 °C: - - L/h - - - - + L/h + + + + + min - + Added extra water during boil - + Kettle trub loss: - + Extra water in fermenter: - + Volume in fermenter: - + Extra water to add to the fermenter - + Transfer loss: - + Immersion chiller: @@ -1360,135 +1372,130 @@ - - Lautering - - - - + Boiling - + Measured inside the kettle - + Trub loss to leave behind in the kettle - + Transfer - + Clone - + Chilling - + Wort chiller type: - + Minutes elapsed to cool to 79 °C - + Minutes to cool to 79 °C: - + Volume lost in hoses, pump ... - + Temporary extra volume of the immersion chiller in the kettle. Used to correct the after boil volume. - + Liters per minute to pump trough the chiller. Used to calculate the time needed to transfer the wort. - + L/m - + Transfer liters/minute: - + BMSapp - Add new equipment - + BMSapp - Edit equipment %1 - + Edit Equipment - + Name empty or too short. - - - + + + Database error - - - + + + MySQL error: %1 %2 %3 - + Delete equipment - + Delete %1 - + Equipment changed - + This equipment has been modified. Save changes? @@ -2483,14 +2490,14 @@ - + Save - + @@ -2535,26 +2542,26 @@ - - + + Efficiency: - + Boil time: - + Batch size: - + Boil size: @@ -2563,39 +2570,39 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + % - - - - - - - - + + + + + + + + min @@ -2604,40 +2611,44 @@ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + L @@ -2650,20 +2661,20 @@ - + Estimated ABV: - + Estimated FG: - - + + Estimated OG: @@ -2694,7 +2705,7 @@ - + Estimated IBU: @@ -2834,1462 +2845,1521 @@ - - Lautering - - - - + Lauter deadspace: - + Chilling - + Transfer loss: - + Immersion chiller: - + Transfer - + Volume in fermenter: - + Retry starter steps: - + Dry yeast calculation. - - - Total brew and sparge water supply - - - - - Total needed mixed water - - - - - Top up water: - - - - - Boiling - - - - - Brewhouse efficiency: - - - - - Liters per minute to pump trough the chiller. -Used to calculate the time needed to transfer the wort. - - - - - Transfer liters/minute: - - - - - Minutes elapsed to cool to 79 °C - - - - - Volume lost in hoses, pump ... - - - - - Wort chiller type: - - - - - Minutes to cool to 79 °C: - - - - - Temporary extra volume of the immersion chiller in the kettle. -Used to correct the after boil volume. - - - - - Kettle volume: - - - - - Evaporation / hour: - - - - - Top up kettle: - - - - - - Kettle trub loss: - - - - - Extra water in fermenter: - - - - - Fermentables - - - - - Color EBC: - - - - - Mash tun %: - - - - - Sugars %: - - - - - Cara/crystal %: - - - - - Lintner: - - - - - %v lintner - - - - - - - - - %v% - - - - - - - - - - - Add - - - - - kg - - - - - Mash weight: - - - - - Hops - - - - - Hop taste: - - - - - Hop aroma: - - - - - Boil absorb: - - - - - Loss by hop absorption in the boil kettle - - - - - Fermenter absorb: - - - - - Loss in the fermenter caused by dry-hopping - - - - - Miscs - - - - - Yeasts - - - - - Apparent Attenuation: - - - - - Pitchrate billion cells/ml/°P: - - - - - Starter method: - - - - - Starter SG: - - - - - - - - - - Set or clear date - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ... - - - - - Need billion cells: - - - - - Yeast starter calculation. - - - - - 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 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. - - - - - Acid Additions - - - - - Desired mash pH: - - - - - Auto calculate: - - - - - Acid to use: - - - - - - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - - - - - - % - - - - - - ml - - - - - Desired sparge pH: - - - - - Acid type: - - - - - - Acid amount: - - - - - Bitterness index: - - - - - - N/A - - - - - Preffered SO4:Cl ratio: - - - - - Current SO4:Cl ratio: - - - - - Estimate pre boil pH: - - - - - The total prepared amount of sparge water - - - - - If needed, choose a target water profile. - - - - - Choose example water - - - - - 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + + Calcium in mg/L + + + + + + + + + Magnesium in mg/L. + + + + + + The ideal amount of Calcium is between 40 and 150 mg/L. - Treated mash water - - - - - The ideal amount of Natrium should be below 150. - - - - - The ideal Chloride amount is between 50 and 150. -Together with Sulfate it must be below 500. - - - - - The ideal amount of Calcium is between 40 and 150. + + The ideal amount of Magnesium is between 5 and 40 mg/L. + + + + + Total brew and sparge water supply - The ideal amount of Magnesium is between 5 and 40. - - - - + + + Total brew and sparge water supply. +In the mash tab set the infusion volumes. +The sparge volume is automatic calculated. + + + + + The division between the main and dilution water. +The total volume does not change. + + + + + Calcium content should typically fall in the range of 40 to 100 ppm. +Lower calcium content may not provide for the desirable +precipitation of trub and oxalates from wort. High oxalates may lead +to beerstone formation. +Calcium also aids in yeast floculation and beer clarification. + +Calcium should not typically exceed 100 ppm unless it has to be +added to provide a desirable anion like sulfate to the water. + + + + + Top up water: + + + + + Boiling + + + + + Brewhouse efficiency: + + + + + Liters per minute to pump trough the chiller. +Used to calculate the time needed to transfer the wort. + + + + + HLT Volume: + + + + + HLT deadspace: + + + + + Transfer liters/minute: + + + + + Minutes elapsed to cool to 79 °C + + + + + Volume lost in hoses, pump ... + + + + + Wort chiller type: + + + + + Minutes to cool to 79 °C: + + + + + Temporary extra volume of the immersion chiller in the kettle. +Used to correct the after boil volume. + + + + + Kettle volume: + + + + + Evaporation / hour: + + + + + Top up kettle: + + + + + + Kettle trub loss: + + + + + Extra water in fermenter: + + + + + Fermentables + + + + + Color EBC: + + + + + Mash tun %: + + + + + Sugars %: + + + + + Cara/crystal %: + + + + + Lintner: + + + + + %v lintner + + + + + + + + + %v% + + + + + + + + + + + Add + + + + + kg + + + + + Mash weight: + + + + + Hops + + + + + Hop taste: + + + + + Hop aroma: + + + + + Boil absorb: + + + + + Loss by hop absorption in the boil kettle + + + + + Fermenter absorb: + + + + + Loss in the fermenter caused by dry-hopping + + + + + Miscs + + + + + Yeasts + + + + + Apparent Attenuation: + + + + + Pitchrate billion cells/ml/°P: + + + + + Starter method: + + + + + Starter SG: + + + + + + + + + + Set or clear date + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + ... + + + + + Need billion cells: + + + + + Yeast starter calculation. + + + + + 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 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. + + + + + Acid Additions + + + + + Desired mash pH: + + + + + Auto calculate: + + + + + Acid to use: + + + + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + + + + + + % + + + + + + ml + + + + + Desired sparge pH: + + + + + Acid type: + + + + + + Acid amount: + + + + + Bitterness index: + + + + + + N/A + + + + + Preffered SO4:Cl ratio: + + + + + Current SO4:Cl ratio: + + + + + Estimate pre boil pH: + + + + + The total prepared amount of sparge water + + + + + If needed, choose a target water profile. + + + + + Choose example water + + + + + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. + + + + + Treated total water + + + + + + The ideal amount of Natrium should be below 150. + + + + + + The ideal Chloride amount is between 50 and 150. +Together with Sulfate it must be below 500. + + + + + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. - - The division between the main and dilution water. The total volume does not change. - - - - + Optional dilution water - + Choose dilution - + Hardness - + Mg - + pH - + RA - + Total brew and sparge water supply without optional dilution water - + CaCO3 - + The main brewing water - + Choose water - + Cl - + Na - + Ca - + SO4 - + Volume - + HCO3 - + Water profile - - Sparge water source 1 - - - - - Sparge water source 2 - - - - - Sparge water mixed - - - - + Sparge - - Treated sparge water - - - - + + + Actual Water Adjustment + + + + + Sparge volume: + + + + + + Switch between Actual and Target values + + + + + + Treated Mash Water + + + + + + + Sparge water source 1 + + + + Brewday - + Brewday plan: - + Brewday end: - + Mashing and Sparge - + Mash pH: - + Mash SG: - + Mash efficiency: - + Sparge water pH: - + Sparge supply: - + Sparge estimate: - + Sparge temp: - - - - - - - - - + + + + + + + + + °C - - Pre boil - - - - - - - Measured pH: - - - - - - - Measured SG: - - - - - - Volume @100°C: - - - - - Mash, sparge and lauter efficiency. - - - - - - - - Edit volume - - - - - Whirlpools - - - - - Whirlpool 72..79°C: - - - - - Whirlpool 60..66°C: - - - - - Whirlpool cold: - - - - - Whirlpool 85..100°C: - - - - - Transfer to fermenter - - - + Pre boil + + + + + + + Measured pH: + + + + + + + Measured SG: + + + + + + Volume @100°C: + + + + + Mash, sparge and lauter efficiency. + + + + + + + + Edit volume + + + + + Whirlpools + + + + + Whirlpool 72..79°C: + + + + + Whirlpool 60..66°C: + + + + + Whirlpool cold: + + + + + Whirlpool 85..100°C: + + + + + Transfer to fermenter + + + + Volume to fermenter: - + SG in fermenter: - + EBC color in fermenter: - + IBU in fermenter: - + Aeration time & speed: - + L/m - + Aeration with: - - - - + + + + Brew log chart - + Cooling - + Cooling method: - + Cooling to: - + Cooling time: - + 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 - + Start density: - + Start temperature: - + Peak temperature: - - + + End temperature: - - + + End density: - - + + End date: - - - + + + Apparent attenuation: - - - + + + Edit SG in Plato, Brix or SG - - - Set the date to today - - - - - Edit the date the primary fermentation was done. - - - - - Secondary fermentation - - - - - Edit the date the secondary fermentation was done. - - - - - Tertiary fermentation - - - - - Average temperature: - - - - - Final density: - - - - - Expected end density: - - - + + Set the date to today + + + + + Edit the date the primary fermentation was done. + + + + + Secondary fermentation + + + + + Edit the date the secondary fermentation was done. + + + + + Tertiary fermentation + + + + + Average temperature: + + + + + Final density: + + + + + Expected end density: + + + + Alcohol volume: - + Show fermenter unit log: - + Show fermentation log: - + Package - + Package date: - + Carbonation range: - + Infusion or Dilution - + Package volume: - + Extra added volume: - + Extra remarks: - + Estimated final ABV %: - + Estimated final IBU: - + Estimated final EBC: - + Extra added ABV %: - + + Mixed source water + + + + 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. - + Estimated package ABV %: - + Bottles - - + + Volume: - - + + Desired volume CO2: - - + + Priming sugar: - - + + Sugar amount: - - + + Priming: - - + + Water amount: - + Bottle fermentation: - - + + gr/L - + Expected pressure in bar: - + Bottles ABV %: - + Kegs - + Kegs ABV %: - + Kegs pressure in bar: - + Kegs temperature: - + 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. - + Images - + Previous - + Next - + Filename: - + Comment: - + Type: - + Export - - + + Print @@ -4329,43 +4399,43 @@ - + BMSapp - Add new product - + BMSapp - Edit %1 - %2 - - + + Edit Product - + Name empty or too short. - + No beerstyle selected. - + Delete product - + Product changed - + The product has been modified. Save changes? @@ -4491,7 +4561,7 @@ - + Delete %1 @@ -5041,67 +5111,77 @@ - + Very malty and sweet - + Malty, sweet - - + + Balanced - + Hoppy, bitter - + Very hoppy, very bitter - - Too malty - - - - Very malty + Too malty + Very malty + + + + Malty - - Little bitter - - - - Bitter + Little bitter - Very bitter + Bitter + Very bitter + + + + Too bitter + + Target Water Adjustment + + + + + Treated Sparge Water + + + Confirm brew @@ -5430,7 +5510,7 @@ - + Image here @@ -5476,7 +5556,7 @@ - + Database error @@ -5486,7 +5566,7 @@ - + MySQL error: %1 %2 %3 @@ -10009,6 +10089,17 @@ Yeast Packages + + + Equipments upgrade + + + + + The Equipents database has two new HLT fields. +Please check the Inventory->Equipents records + + ManoMeter @@ -12494,25 +12585,23 @@ - - - - + + + Database error - + MySQL error: record %1 not found - - - + + MySQL error: %1 %2 %3