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 @@
-
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+
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 @@
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-
+
+
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%
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+
+
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+
+
min
@@ -2604,40 +2611,44 @@
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-
+
+
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+
+
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+
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+
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+
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:
-
-
-
-
-
-
-
-
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- Set or clear date
-
-
-
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-
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-
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-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- ...
-
-
-
-
- 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.
-
-
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-
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-
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-
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- dd-MM-yyyy
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- Clear the date
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-
-
-
-
-
- Mash
-
-
-
-
- Mash name:
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-
-
-
- Mash schedule:
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-
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-
- Mash time:
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-
-
-
- Mash total volume:
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-
-
-
- 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
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+
Aeration with:
-
-
-
-
+
+
+
+
Brew log chart
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+
Cooling
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+
Cooling method:
-
+
Cooling to:
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+
Cooling time:
-
+
After boil
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+
The overall efficiency.
-
+
Edit the brewdate plan or start.
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+
Clear planned brewdate
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+
Edit the brewdate start time.
-
-
+
+
hh:mm
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+
Edit the brewdate end.
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+
Edit the brewdate end time.
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+
Set the brewdate end date.
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+
End time:
-
+
Start time:
-
+
Show brewlog:
-
+
Confirm brew done:
-
-
-
+
+
+
Confirm the brew dates and times.
-
+
Fermenting
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+
Primary fermentation
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+
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
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-
-
-
- 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:
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+
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.
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+
If there is alcohol in the infusion, give the percentage.
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+
Could be the description of the infusion.
-
+
Estimated package ABV %:
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+
Bottles
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-
+
+
Volume:
-
-
+
+
Desired volume CO2:
-
-
+
+
Priming sugar:
-
-
+
+
Sugar amount:
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-
+
+
Priming:
-
-
+
+
Water amount:
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+
Bottle fermentation:
-
-
+
+
gr/L
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+
Expected pressure in bar:
-
+
Bottles ABV %:
-
+
Kegs
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+
Kegs ABV %:
-
+
Kegs pressure in bar:
-
+
Kegs temperature:
-
+
Forced carbonation:
-
+
Edit the package date.
-
+
Show carbonation log:
-
+
Tasting
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+
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