diff -r 810569bfa16b -r add1938ada0a translations/bmsapp_en.ts
--- a/translations/bmsapp_en.ts Tue Jun 11 16:47:11 2024 +0200
+++ b/translations/bmsapp_en.ts Tue Jun 11 17:52:12 2024 +0200
@@ -3453,7 +3453,7 @@
-
+
Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.
@@ -3677,7 +3677,7 @@
-
+
Treated Mash Water
@@ -10458,6 +10458,7 @@
+
ml
@@ -10552,7 +10553,7 @@
-
+
Yeast
@@ -10825,8 +10826,9 @@
-
+
+
pH
@@ -10861,9 +10863,9 @@
-
-
-
+
+
+
Beer style
@@ -10926,7 +10928,7 @@
-
+
SG
@@ -11441,7 +11443,7 @@
-
+
cm
@@ -11466,408 +11468,418 @@
-
+
+ Check pH between 5.0 and 5.5 after the hot break
+
+
+
+
+ Extra Lactic Acid in the boil
+
+
+
+
%1 kg `%2` at 10 minutes before end of boil
-
+
Place immersion 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:
-
-
-
+ Target SG at end of boil:
+
+
+
+
Note: target volume includes chiller %1 liter
-
+
This is a `no-boil` recipe
-
- Whirlpool(s) and cooling
-
-
-
- Wirlpool for %1 minutes. Keep temp above 85°C
+ Whirlpool(s) and cooling
- Wirlpool for %1 minutes. Keep temp between 72 and 79°C
+ 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.
+
+ Cool to %1°C
+ Wirlpool for %1 minutes.
+
+
+
+
Cooling
-
- Desinfect fermenter and pump and hoses if needed
-
-
-
-
- Transfer about %1 liter wort to the fermenter
-
-
-
+ Desinfect fermenter and pump and hoses if needed
+
+
+
+
+ Transfer about %1 liter wort to the 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 decanted yeast starter
+
+
+
+
Add the yeast
-
- Add %1 liter water in the fermenter
-
-
-
- Aerate %1 minutes with %2
+ 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
-
+
Add %1 gram %2, `%3` as bottle yeast
-
+
Add %1 ml %2, `%3` as bottle yeast
-
+
Add %1 %2 `%3` during bottling
-
+
Add %1 gr `%2`
-
- Number
-
-
-
-
- Year
-
-
-
- Brew sessions
+ Number
- Brew volume
+ Year
+ Brew sessions
+
+
+
+
+ Brew volume
+
+
+
+
Average volume
-
-
+
+
Code
-
-
- Name
-
-
-
- Max extract
-
-
-
-
- Mash eff.
+
+ Name
- Sparge eff
+ Max extract
+ Mash eff.
+
+
+
+
+ Sparge eff
+
+
+
+
Boil eff
-
- Primary
-
-
-
-
- Secondary
-
-
-
- Tertiary
+ Primary
- Days
+ Secondary
- OG
+ Tertiary
- FG
+ Days
+ OG
+
+
+
+
+ FG
+
+
+
+
AA
-
-
+
+
Measured:
-
+
%1 split the batch here!
-
- Inventory
-
-
-
+ Inventory
+
+
+
+
Yeastbank
-
- Year production
-
-
-
- Brew efficiency
+ Year production
+ Brew efficiency
+
+
+
+
Fermentations
-
+
Date and time