diff -r 7c9fb24bcc07 -r a4d5daae8389 ui/EditProduct.ui
--- a/ui/EditProduct.ui Sun Jun 09 11:47:41 2024 +0200
+++ b/ui/EditProduct.ui Sun Jun 09 15:20:26 2024 +0200
@@ -88,9 +88,6 @@
540
-
- Use only the standard source 1 for sparge water.
-
QTabWidget::North
@@ -4990,6 +4987,70 @@
0.010000000000000
+
+
+
+ 190
+ 170
+ 21
+ 24
+
+
+
+ :/icons/silk/arrow_up.png
+
+
+ Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter
+
+
+
+
+
+ 190
+ 200
+ 21
+ 24
+
+
+
+ :/icons/silk/arrow_left.png
+
+
+ Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter
+
+
+
+
+
+ 215
+ 170
+ 61
+ 24
+
+
+
+ Sparge
+
+
+ Qt::AlignLeading|Qt::AlignLeft|Qt::AlignVCenter
+
+
+
+
+
+ 215
+ 200
+ 61
+ 24
+
+
+
+ Mash
+
+
+ Qt::AlignLeading|Qt::AlignLeft|Qt::AlignVCenter
+
+
@@ -5563,37 +5624,6 @@
1000.000000000000000
-
-
-
- 520
- 420
- 81
- 24
-
-
-
- The total prepared amount of sparge water
-
-
- Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter
-
-
- true
-
-
- L
-
-
- 2
-
-
- 100000.000000000000000
-
-
- 0.500000000000000
-
-
@@ -7097,16 +7127,6 @@
20
-
- 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.
-
Ca
@@ -7458,22 +7478,6 @@
1000.000000000000000
-
-
-
- 330
- 420
- 181
- 20
-
-
-
- Sparge volume:
-
-
- Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter
-
-
@@ -7858,6 +7862,9 @@
24
+
+ Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.
+
Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter
@@ -7883,6 +7890,9 @@
24
+
+ Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.
+
Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter