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