# HG changeset patch # User Michiel Broek # Date 1718113877 -7200 # Node ID 288ed828d11a2eda50d95bad3657ce38a7b9913e # Parent 082786891630d708d98624b8e4844b3d9e4b9afb Version 0.6.b2. In export to forum show the final treated water. Complete water recalculate if sparge water acid or ph is changed. Added and changed pH tooltips on the water tab. Added a line with total treated water to the product print. diff -r 082786891630 -r 288ed828d11a CMakeLists.txt --- a/CMakeLists.txt Sun Jun 09 17:00:00 2024 +0200 +++ b/CMakeLists.txt Tue Jun 11 15:51:17 2024 +0200 @@ -9,7 +9,7 @@ SET( bmsapp_VERSION_MAJOR 0 ) SET( bmsapp_VERSION_MINOR 4 ) -SET( bmsapp_VERSION_PATCH 6b1 ) +SET( bmsapp_VERSION_PATCH 6b2 ) # Compile flags diff -r 082786891630 -r 288ed828d11a src/EditProduct.h --- a/src/EditProduct.h Sun Jun 09 17:00:00 2024 +0200 +++ b/src/EditProduct.h Tue Jun 11 15:51:17 2024 +0200 @@ -151,7 +151,6 @@ void mw_ph_changed(double val); void mw_acid_changed(double val); void mw_type_changed(int val); - void sp_volume_changed(double val); void sp_temp_changed(double val); void sp_group_changed(int val); void sp_type_changed(int val); diff -r 082786891630 -r 288ed828d11a src/EditProductExport.cpp --- a/src/EditProductExport.cpp Sun Jun 09 17:00:00 2024 +0200 +++ b/src/EditProductExport.cpp Tue Jun 11 15:51:17 2024 +0200 @@ -574,12 +574,12 @@ memo.append("[u][b]Waterprofiel behandeld water[/b][/u]\n"); memo.append("[tabular]\n"); memo.append("[head]Ca[/head][head]Mg[/head][head]Na[/head][head]HCO3[/head][head]Cl[/head][head]SO4[/head]\n"); - memo.append("[row][data]" + QString::number(product->wb_calcium, 'f', 1) + "[/data]"); - memo.append("[data]" + QString::number(product->wb_magnesium, 'f', 1) + "[/data]"); - memo.append("[data]" + QString::number(product->wb_sodium, 'f', 1) + "[/data]"); - memo.append("[data]" + QString::number(product->wb_total_alkalinity * 61 / 50, 'f', 1) + "[/data]"); - memo.append("[data]" + QString::number(product->wb_chloride, 'f', 1) + "[/data]"); - memo.append("[data]" + QString::number(product->wb_sulfate, 'f', 1) + "[/data][/row]\n"); + memo.append("[row][data]" + QString::number(product->fw_calcium, 'f', 1) + "[/data]"); + memo.append("[data]" + QString::number(product->fw_magnesium, 'f', 1) + "[/data]"); + memo.append("[data]" + QString::number(product->fw_sodium, 'f', 1) + "[/data]"); + memo.append("[data]" + QString::number(product->fw_total_alkalinity * 61 / 50, 'f', 1) + "[/data]"); + memo.append("[data]" + QString::number(product->fw_chloride, 'f', 1) + "[/data]"); + memo.append("[data]" + QString::number(product->fw_sulfate, 'f', 1) + "[/data][/row]\n"); memo.append("[/tabular]\n\n"); qDebug().noquote() << memo; diff -r 082786891630 -r 288ed828d11a src/EditProductTab8.cpp --- a/src/EditProductTab8.cpp Sun Jun 09 17:00:00 2024 +0200 +++ b/src/EditProductTab8.cpp Tue Jun 11 15:51:17 2024 +0200 @@ -499,6 +499,15 @@ waterTreated_Show(ui->wx_Select->isChecked()); waterAdjust_Show(false); + product->fw_calcium = calcium; + product->fw_magnesium = magnesium; + product->fw_bicarbonate = bicarbonate; + product->fw_total_alkalinity = total_alkalinity; + product->fw_sodium = sodium; + product->fw_chloride = chloride; + product->fw_sulfate = sulfate; + product->fw_ph = ph; + ui->wb_phEdit->setValue(ph); ui->wb_caEdit->setValue(calcium); ui->wb_mgEdit->setValue(magnesium); @@ -665,7 +674,7 @@ { if (val != product->sparge_source) { product->sparge_source = val; - calcSparge(); + calcWater(); is_changed(); } } @@ -712,6 +721,7 @@ sulfate = product->ws_sulfate; ph = product->sparge_ph; volume = product->sparge_volume; + ui->wx_phEdit->setToolTip(tr("Sparge pH should be between 5.6 and 5.8.")); } else { ui->wx_Select->setText(tr("Treated Mash Water")); calcium = product->wb_calcium; @@ -722,6 +732,7 @@ sulfate = product->wb_sulfate; ph = product->wb_ph; volume = product->wg_amount; + ui->wx_phEdit->setToolTip(tr("Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers.")); } bicarbonate = Utils::Bicarbonate(total_alkalinity, ph); @@ -761,22 +772,6 @@ } - -void EditProduct::sp_volume_changed(double val) -{ - if (! product->calc_acid) { - product->sparge_acid_amount *= val / product->sparge_volume; - const QSignalBlocker blocker1(ui->sp_acidvolEdit); - ui->sp_acidvolEdit->setValue(product->sparge_acid_amount * 1000.0); - } - - product->sparge_volume = val; - ui->brew_spargevolShow->setValue(val); - calcSparge(); - is_changed(); -} - - void EditProduct::sp_temp_changed(double val) { product->sparge_temp = val; @@ -804,7 +799,7 @@ ui->sp_acidpercEdit->setValue(product->sparge_acid_perc); brewing_salt_sub(w, ui->sp_acidvolEdit->value(), MISC_USES_SPARGE); // For now, set old amount. - calcSparge(); + calcWater(); is_changed(); } @@ -813,7 +808,7 @@ { product->sparge_ph = val; ui->brew_spargephShow->setValue(product->sparge_ph); - calcSparge(); + calcWater(); is_changed(); } diff -r 082786891630 -r 288ed828d11a src/PrinterDialog.cpp --- a/src/PrinterDialog.cpp Sun Jun 09 17:00:00 2024 +0200 +++ b/src/PrinterDialog.cpp Tue Jun 11 15:51:17 2024 +0200 @@ -1098,6 +1098,17 @@ painter.drawText(590, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->ws_sulfate, 1, 'f', 1)); painter.drawText(660, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->sparge_ph, 1, 'f', 2)); y += 20; + painter.fillRect( 20, y, 715, 20, w_line); + painter.drawText( 20, y+4, 150, 20, Qt::AlignLeft, tr("Treated final water")); + painter.drawText(170, y+4, 70, 20, Qt::AlignRight, QString("%1 L").arg(product->wg_amount + product->sparge_volume, 1, 'f', 1)); + painter.drawText(240, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_calcium, 1, 'f', 1)); + painter.drawText(310, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_magnesium, 1, 'f', 1)); + painter.drawText(380, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_total_alkalinity, 1, 'f', 1)); + painter.drawText(450, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_sodium, 1, 'f', 1)); + painter.drawText(520, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_chloride, 1, 'f', 1)); + painter.drawText(590, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_sulfate, 1, 'f', 1)); + painter.drawText(660, y+4, 70, 20, Qt::AlignRight, QString("%1").arg(product->fw_ph, 1, 'f', 2)); + y += 20; /* * Print product notes if present. diff -r 082786891630 -r 288ed828d11a src/global.h --- a/src/global.h Sun Jun 09 17:00:00 2024 +0200 +++ b/src/global.h Tue Jun 11 15:51:17 2024 +0200 @@ -734,6 +734,14 @@ double ta_chloride; double ta_sulfate; double ta_hardness; + double fw_calcium; ///< Final treated water. + double fw_magnesium; + double fw_bicarbonate; + double fw_total_alkalinity; + double fw_sodium; + double fw_chloride; + double fw_sulfate; + double fw_ph; QList images_list; ///< List of loaded images. int images_count; ///< -1 if not yet loaded. int images_current; ///< -1 or image in focus. diff -r 082786891630 -r 288ed828d11a translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sun Jun 09 17:00:00 2024 +0200 +++ b/translations/bmsapp_en.ts Tue Jun 11 15:51:17 2024 +0200 @@ -2490,14 +2490,14 @@ - + Save - + @@ -2542,8 +2542,8 @@ - - + + Efficiency: @@ -2574,22 +2574,22 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % @@ -2597,12 +2597,12 @@ - - - - - - + + + + + + min @@ -2628,26 +2628,26 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + L @@ -2884,60 +2884,60 @@ - - - - - + + + + + Calcium in mg/L - - - - - + + + + + Magnesium in mg/L. - - + + The ideal amount of Calcium is between 40 and 150 mg/L. - - + + The ideal amount of Magnesium is between 5 and 40 mg/L. - + Total brew and sparge water supply - + Total standard water supply without optional dilution water. - + 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. - + Top up water: @@ -3015,7 +3015,7 @@ - + Kettle trub loss: @@ -3074,7 +3074,7 @@ - + Add @@ -3157,10 +3157,10 @@ - - - - + + + + Set or clear date @@ -3169,29 +3169,29 @@ - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + ... @@ -3248,7 +3248,7 @@ - + Set the date to today. @@ -3259,12 +3259,12 @@ - - - - - - + + + + + + dd-MM-yyyy @@ -3405,8 +3405,8 @@ - - + + gr @@ -3452,20 +3452,20 @@ - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. - + % - + ml @@ -3475,168 +3475,174 @@ - + + + Sparge pH should be between 5.6 and 5.8. + + + + Acid type: - - + + Acid amount: - + Bitterness index: - - + + N/A - + Preffered SO4:Cl ratio: - + Current SO4:Cl ratio: - + Estimate pre boil pH: - + 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 mixed mash water from both sources. - + Optional dilution water - + Choose dilution - + Hardness - + Mg - + pH - + RA - + CaCO3 - + The main brewing water - + Choose water - + Cl - + Na - + Ca - + SO4 - + Volume - + HCO3 - + Water profile @@ -3647,720 +3653,727 @@ - - + + Actual Water Adjustment - + Switch between Actual and Target values - + + + The boil pH should be between 5.0 and 5.5. +If needed, add some Lactic Acid during the boil. + + + + Switch display between Mash and Sparge Waters. - - + + Treated Mash Water - + Sparge Source - + 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 - + 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: - + 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 - + Sparge water source 1 only. - + Sparge water source 2 only. - + Sparge water mixed just like the mash 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 @@ -5173,12 +5186,12 @@ - + Target Water Adjustment - + Treated Sparge Water @@ -5511,7 +5524,7 @@ - + Image here @@ -10539,7 +10552,7 @@ - + Yeast @@ -10704,14 +10717,14 @@ - + Mash step - + Step type @@ -10808,12 +10821,12 @@ - - - - - - + + + + + + pH @@ -10837,7 +10850,7 @@ - + Recipe notes @@ -10848,9 +10861,9 @@ - - - + + + Beer style @@ -10880,976 +10893,981 @@ - + + Treated final water + + + + Product brewday - + Brewday start - + Brewday end - + Temperature - + Minutes - - - - + + + + SG - + Brew item - + Expected - - Reached - - - - - Difference - - - - - Mash pH - - - + Reached + + + + + Difference + + + + + Mash pH + + + + Mash density - + Mash efficiency - - Sparge pH - - - - - Pre boil pH - - - + Sparge pH + + + + + Pre boil pH + + + + Pre boil density - + Pre boil volume - - Pre boil efficiency - - - - - After boil pH - - - - After boil density + Pre boil efficiency + After boil pH + + + + + After boil density + + + + After boil volume - + After boil efficiency - + Chiller and trub loss - + Top up water - + Fermenter volume - + Fermenter density - + Fermenter color - + Fermenter IBU - + Cooling method - + Cooling temperature - + Cooling time - - Product fermentation - - - - - Primary start temp - - - - - Primary peak temp - - - - Primary end temp - - - - - Primary density + Product fermentation + + + + + Primary start temp - Primary end date + Primary peak temp - Secondary end temp + Primary end temp - Secondary density + Primary density - Secondary end date + Primary end date - Tertiary temperature + Secondary end temp - Final density + Secondary density + Secondary end date + + + + + Tertiary temperature + + + + + Final density + + + + Tertiary end date - + Apperant attenuation - + Package product - + Package date - + Package volume - - - + + + Alcohol volume - + Infuse volume - + Infuse alcohol - + Bottles - - Kegs - - - - - Bottles volume - - - - - Kegs volume - - - + Kegs + + + + + Bottles volume + + + + + Kegs volume + + + + Bottles CO2 volumes - + Kegs CO2 volumes - - + + Sugar - + Forced carbonation - + Yes - - + + Sugar amount - - + + Water amount - - + + Pressure - - + + Carbonation temp - - Tasting notes - - - - - Tasting date - - - - - Taste score - - - - Color + Tasting notes + Tasting date + + + + + Taste score + + + + + Color + + + + Transparency - + Head - + Aroma - + Taste - + Mouthfeel - + Aftertaste - + Make a yeast starter - - Start about %1 days before brewday with the starter. - - - - - Starter step %1 of %2 liter with SG %3 - - - - - until there is enough yeast - - - - - about 24 hours on a stirplate - - - - - shake often for a few days - - - - let it rest for almost a week - - - - - place starter in the fridge for 24 hours + Start about %1 days before brewday with the starter. - - remove starter from the fridge and decant + Starter step %1 of %2 liter with SG %3 - place starter in the fridge until brewday + until there is enough yeast + + + + + about 24 hours on a stirplate + + + + + shake often for a few days + + + + + let it rest for almost a week + place starter in the fridge for 24 hours + + + + + + remove starter from the fridge and decant + + + + + place starter in the fridge until brewday + + + + Mash water and treatment - + Sparge water and treatment - + Weight and mill the malts - + Mill the malts - - Mash - - - + Mash + + + + Heat %1 liter water to %2°C (%3 cm below kettle top) - - Add brouwzouten - - - - - Add malts and dough-in - - - - - Add %1 gram `%2` hop - - - - Add %1 %2 `%3` - - - - - Add %1 liter water of %2°C - - - - - Heat upto %1°C + Add brouwzouten + + + + + Add malts and dough-in + + + + + Add %1 gram `%2` hop - Take, heat, boil and return %1 part of the mash - - - - - %1 minutes from %2°C to %3°C + Add %1 %2 `%3` + Add %1 liter water of %2°C + + + + Heat upto %1°C + + + + + Take, heat, boil and return %1 part of the mash + + + + + %1 minutes from %2°C to %3°C + + + + + Brix - + %1 minutes at %2°C - + Measure and adjust pH (target %1 pH) - - Target SG end mash: - - - - - Lauter and Sparge - - - - - Heat sparge water to %1°C - - - + Target SG end mash: + + + + + Lauter and Sparge + + + + + Heat sparge water to %1°C + + + + Bring water to %1 pH with %2 ml. `%3` - + Sparge with close to %1 liter water - + Target volume in boil kettle: %1 liter (%2 cm below kettle top) - - + + cm - + Target SG in boil kettle: - + Add %1 gr `%2` hop after sparge - + Boil - + Total boiltime: %1 minutes - + %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 gr `%2` 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: + %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: + + + + 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 - - - - - 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. Keep temp above 85°C - Wirlpool for %1 minutes. + Wirlpool for %1 minutes. Keep temp between 72 and 79°C - Cooling + 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. + + + + + Cooling + + + + 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 - - - + Pitch yeast at %1°C + + + + + Pitch yeast dry into the wort + + + + + Add decanted yeast starter + + + + Add the yeast - + 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 - - - + 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 - + Brew volume - + Average volume - - + + Code - - + + Name - + Max extract - + Mash eff. - + Sparge eff - + Boil eff - + Primary - + Secondary - + Tertiary - + Days - + OG - + FG - + AA - + Measured: - + %1 split the batch here! - + Inventory - + Yeastbank - + Year production - + Brew efficiency - + Fermentations - + Date and time diff -r 082786891630 -r 288ed828d11a translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Sun Jun 09 17:00:00 2024 +0200 +++ b/translations/bmsapp_nl.ts Tue Jun 11 15:51:17 2024 +0200 @@ -2831,14 +2831,14 @@ - + Save Bewaar - + @@ -2883,8 +2883,8 @@ - - + + Efficiency: Rendement: @@ -2915,22 +2915,22 @@ - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + % % @@ -2938,12 +2938,12 @@ - - - - - - + + + + + + min min @@ -2969,26 +2969,26 @@ - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + L @@ -3182,7 +3182,7 @@ Trub koeler verlies: - + Top up water: Extra water in gistvat: @@ -3255,7 +3255,7 @@ - + Add Nieuw @@ -3317,10 +3317,10 @@ - - - - + + + + Set or clear date Zet of wis datum @@ -3329,29 +3329,29 @@ - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + ... ... @@ -3407,7 +3407,7 @@ - + Set the date to today. Zet de datum op vandaag. @@ -3418,12 +3418,12 @@ - - - - - - + + + + + + dd-MM-yyyy dd-MM-yyyy @@ -3470,48 +3470,48 @@ Water overzicht - + Ca Ca - + Mg Mg - + HCO3 HCO3 - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - + pH pH - + Volume @@ -3523,8 +3523,8 @@ - - + + Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. De maisch pH moet tussen 5.2 en 5.6 zijn. Gebruik 5.2 voor lichte en 5.5 voor donkere bieren. @@ -3533,14 +3533,14 @@ De ideale hoeveelheid magnesium is tussen 5 en 40. - - + + 0 to 50 for light beers, 50 to 150 for amber beers, 150 to 250 for dark beers. 0 tot 50 voor licht bier, 50 tot 150 voor amber bier, 150 tot 250 voor donker bier. - - + + The ideal Sulfate amount should be between 50 and 400. Together with Chloride it must be below 500. De ideale sulfaat hoeveelheid is tussen 50 en 400. @@ -3551,46 +3551,46 @@ De ideale hoeveelheid Calcium is tussen 40 en 150. - - + + The ideal Chloride amount is between 50 and 150. Together with Sulfate it must be below 500. De ideale hoeveelheid Chloride is tussen 50 en 150. Samen met Sulfaat moet dit minder dan 500 zijn. - - + + The ideal amount of Natrium should be below 150. De ideale hoeveelheid Zout moet minder dan 150 zijn. - + Water profile Water profiel - + The main brewing water Het hoofd brouwwater - + Choose water Kies water - + Optional dilution water Optioneel meng water - + Choose dilution Kies mengwater - + If needed, choose a target water profile. Indien nodig, kies een doel water profiel. @@ -3603,12 +3603,12 @@ Behandeld water - + RA - + Hardness Hardheid @@ -3747,8 +3747,8 @@ - - + + gr gr @@ -3794,13 +3794,13 @@ - + % % - + ml ml @@ -3821,7 +3821,7 @@ Water bron: - + Acid type: Aanzuren met: @@ -3834,50 +3834,50 @@ Benodigd: - + Bitterness index: Bitterheidsindex: - - + + N/A N.v.t - + Preffered SO4:Cl ratio: Gewenste SO4:Cl verh: - + Current SO4:Cl ratio: Huidige SO4:Cl verhouding: - + Estimate pre boil pH: Geschat voor kook pH: - - + + The ideal amount of Calcium is between 40 and 150 mg/L. De ideale hoeveelheid Calcium is tussen 40 en 150. - - + + The ideal amount of Magnesium is between 5 and 40 mg/L. De ideale hoeveelheid magnesium is tussen 5 en 40. - + Mixed source water Gemengd water bronnen - + Total brew and sparge water supply. In the mash tab set the infusion volumes. The sparge volume is automatic calculated. @@ -3886,99 +3886,107 @@ Het spoelwater volume wordt automatisch berekend. - + The division between the main and dilution water. The total volume does not change. De verdeling tussen het hoofd en verdunnings water. Het totale volume blijft gelijk. - + + + The boil pH should be between 5.0 and 5.5. +If needed, add some Lactic Acid during the boil. + De kook pH zou tussen 5.0 en 5.5 moeten zijn. +Indien nodig wat melkzuur toevoegen tijdens de kook. + + + Brewday Brouwdag - + Sparge supply: Spoelwater voorraad: - + Sparge estimate: Spoelwater geschat: - + Sparge temp: Spoelwater temp: - + Start density: Begin densiteit: - + Start temperature: Start temperatuur: - + Peak temperature: Piek temperatuur: - - + + End temperature: Eind temperatuur: - - + + End density: Eind densiteit: - - + + End date: Eind datum: - - - + + + Apparent attenuation: Schijnbare vergisting: - + Edit the date the secondary fermentation was done. Wijzig de datum dat de nagisting gereed was. - + Average temperature: Gemiddelde temperatuur: - + Final density: Finale densiteit: - + Expected end density: Verwachte eind densiteit: - + Extra added volume: Toevoeging volume: - + Extra remarks: Toevoeging opmerking: @@ -3988,45 +3996,45 @@ Finale ABV %: - + Extra added ABV %: Toevoeging extra ABV %: - + Estimated final IBU: Verwacht finale IBU: - + Estimated final EBC: Verwacht finale EBC: - - + + Volume: Volume: - - + + Priming: Carbonatie: - + Bottle fermentation: Flessen hergisting: - - + + gr/L gr/L - + Kegs temperature: Fusten temperatuur: @@ -4035,32 +4043,32 @@ Brouwdag start: - + Brewday end: Brouwdag eind: - + Mashing and Sparge Maischen en Spoelen - + Mash pH: Maisch pH: - + Mash SG: Maisch SG: - + Mash efficiency: Maisch rendement: - + Sparge water pH: Spoelwater pH: @@ -4093,112 +4101,112 @@ Voor koken rendement: - - - - + + + + Edit volume Wijzig volume - + Whirlpool cold: Whirlpool koud: - + Aeration time & speed: Beluchten tijd snelheid: - + Cooling method: Koelen methode: - + Cooling time: Koelen tijd: - + Transfer to fermenter Naar gistvat - - - - - + + + + + Calcium in mg/L Calcium (Ca) mg/L: - - - - - + + + + + Magnesium in mg/L. Magnesium (Mg) mg/L. - + Brewday plan: Brouwdag plan: - - - - - - - - - + + + + + + + + + °C °C - + Pre boil Begin koken - - + + Volume @100°C: Volume @100°C: - + Mash, sparge and lauter efficiency. Maischen, spoelen en filteren rendement. - + Whirlpools Whirlpoolen - + Whirlpool 72..79°C: Whirlpool 72..79°C: - + Whirlpool 60..66°C: Whirlpool 60..66°C: - + Whirlpool 85..100°C: Whirlpool 85..100°C: - + Volume to fermenter: Volume naar gistvat: @@ -4207,17 +4215,17 @@ Trub en koeler verlies: - + SG in fermenter: SG in gistvat: - + EBC color in fermenter: EBC kleur in gistvat: - + IBU in fermenter: IBU in het gistvat: @@ -4226,7 +4234,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -4239,177 +4247,177 @@ Beluchten snelheid: - + L/m L/m - - - - + + + + Brew log chart Brouw log grafiek - + Cooling Koelen - + Cooling to: Koelen tot: - + After boil Einde koken - + The overall efficiency. Het totale brouwzaal rendement. - + Edit the brewdate plan or start. Wijzig de brouwdag plan of start datum. - + Clear planned brewdate Wis geplande brouwdag - + Edit the brewdate start time. Wijzig de brouwdag start tijd. - - + + hh:mm hh:mm - + Edit the brewdate end. Wijzig de brouwdag eind datum. - + Edit the brewdate end time. Wijzig de brouwdag eind tijd. - + Set the brewdate end date. Zet de brouwdag eind datum. - + End time: Eind tijd: - + Start time: Start tijd: - + Show brewlog: Toon brouwlog: - + Confirm brew done: Bevestig brouwdag: - - - + + + Confirm the brew dates and times. Bevestig de brouw datums en tijden. - + Fermenting Vergisten - + Primary fermentation Hoofdvergisting - - - + + + Edit SG in Plato, Brix or SG Wijzig SG in Plato, Brix of SG - - + + Set the date to today Zet de datum op vandaag - + Edit the date the primary fermentation was done. Wijzig de datum dat de hoofdgisting gereed was. - + Secondary fermentation Nagisting - + Tertiary fermentation Lageren - + Alcohol volume: Alcohol vol%: - + Show fermenter unit log: Toon gistkast log: - + Show fermentation log: Toon vergisting log: - + Package Verpakken - + Package date: Verpakken datum: - + Carbonation range: Koolzuur volumes: - + Infusion or Dilution Infusie of verdunnen - + Package volume: Verpakken volume: @@ -4419,7 +4427,7 @@ Verpakken ABV %: - + pH from fermenter: pH vanuit gistvat: @@ -4524,7 +4532,7 @@ - + Kettle trub loss: Kookketel trub verlies: @@ -4588,8 +4596,8 @@ Gewenst spoel pH: - - + + Acid amount: Zuur hoeveelheid: @@ -4598,7 +4606,7 @@ De totale voorraad spoelwater - + Choose example water Kies voorbeeld water @@ -4607,7 +4615,7 @@ Behandeld maisch water - + Total brew and sparge water supply Totale hoeveelheid spoel en maisch water @@ -4634,262 +4642,268 @@ Behandeld spoelwater - - + + Actual Water Adjustment Werkelijke water behandeling. - + Treated total water Behandeld totaal water - + + + Sparge pH should be between 5.6 and 5.8. + Spoelwater pH is ideaal tussen 5.6 en 5.8. + + + The mixed mash water from both sources. Het gemengde water van beide bronnen. - + Total standard water supply without optional dilution water. De standaard water voorraad zonder optioneel mengwater. - + Switch between Actual and Target values Wissel tssen werkelijk en voorbeeld waardes - + Switch display between Mash and Sparge Waters. Wissel tussen Maisch en Spoelwater waardes. - - + + Treated Mash Water Behandeld maisch water - + Sparge water source 1 only. Spoelwater bron 1 - + Sparge water source 2 only. Spoelwater bron 2 - + Sparge water mixed just like the mash water. Het gemengde water van beide bronnen. - + Sparge Source Spoel Bron - + Estimated final ABV %: Verwacht finale ABV %: - + Extra dilution or infusion added to this batch. Toegevoegde verdunning of infusie aan deze batch. - - + + The ABV including the infusion. Het ABV inclusief infusie. - + If there is alcohol in the infusion, give the percentage. Als er alcohol in de infusie zit, geef hier het percentage. - + Could be the description of the infusion. Hier kun je de toevoeging beschrijven. - + Estimated package ABV %: Verwacht verpakken ABV %: - + Bottles Flessen - - + + Desired volume CO2: Gewenst volume CO2: - - + + Priming sugar: Carbonatie suiker: - - + + Sugar amount: Suiker gewicht: - - + + Water amount: Water volume: - + Expected pressure in bar: Verwachte druk in bar: - + Bottles ABV %: Flessen ABV %: - + Kegs Fusten - + Kegs ABV %: Fusten ABV %: - + Kegs pressure in bar: Fusten druk in bar: - + Forced carbonation: Geforceerde carbonatie: - + Edit the package date. Wijzig de verpakkings datum. - + Show carbonation log: Toon carbonatie log: - + Tasting Proeven - + Taste date: Proeven datum: - + Taste rate: Beoordeling cijfer: - + Color: Kleur: - + Transparency: Helderheid: - + Head: Schuim: - + Aroma: Geur: - + Taste: Smaak: - + Aftertaste: Nasmaak: - + Mouthfeel: Mondgevoel: - + Notes: Opmerkingen: - + Edit the tasting date. Wijzig de datum van proeven. - + Images Plaatjes - + Previous Vorige - + Next Volgende - + Filename: Bestand: - + Comment: Bijschrift: - + Type: Soort: - + Export Exporteer - - + + Print Print @@ -5721,8 +5735,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -5733,8 +5747,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: @@ -5811,12 +5825,12 @@ Veel te bitter - + Target Water Adjustment Voorbeeld water behandeling - + Treated Sparge Water Behandeld spoelwater @@ -6212,7 +6226,7 @@ Kan niet laden %1: %2 - + Image here Plaatje hier @@ -11637,8 +11651,8 @@ Mout - - + + Sugar Suiker @@ -11884,7 +11898,7 @@ - + Yeast Gist @@ -12049,14 +12063,14 @@ - + Mash step Maisch stap - + Step type Stap type @@ -12153,12 +12167,12 @@ - - - - - - + + + + + + pH pH @@ -12186,7 +12200,7 @@ - + Recipe notes Recept opmerkingen @@ -12221,543 +12235,548 @@ Voor - + + Treated final water + Behandeld finaal water + + + Product brewday Product brouwdag - + Brewday start Brouwdag start - + Brewday end Brouwdag eind - + Temperature Temperatuur - + Minutes Minuten - - - - + + + + SG SG - + Brew item Brouw item - + Expected Verwacht - - Reached - Bereikt - - - - Difference - Verschil - - - - Mash pH - Maisch pH - - + Reached + Bereikt + + + + Difference + Verschil + + + + Mash pH + Maisch pH + + + Mash density Maisch densiteit - + Mash efficiency Maisch rendement - - Sparge pH - Spoelen pH - - - - Pre boil pH - Voor koken pH - - + Sparge pH + Spoelen pH + + + + Pre boil pH + Voor koken pH + + + Pre boil density Voor koken SG - + Pre boil volume Voor koken volume - - Pre boil efficiency - Voor koken rendement - - - - After boil pH - Na koken pH - - - After boil density - Na koken SG + Pre boil efficiency + Voor koken rendement + After boil pH + Na koken pH + + + + After boil density + Na koken SG + + + After boil volume Na koken volume - + After boil efficiency Na koken rendement - + Chiller and trub loss Trub en koeler verlies - + Top up water Extra water in gistvat - + Fermenter volume Gistvat volume - + Fermenter density Gistvat densiteit - + Fermenter color Kleur in gistvat - + Fermenter IBU Bitterheid in gistvat - + Cooling method Koelen methode - + Cooling temperature Koelen temperatuur - + Cooling time Koeltijd - - Product fermentation - Product vergisting - - - - Primary start temp - Hoofdgisting start temp - - - - Primary peak temp - Hoofdgisting piek temp - - - Primary end temp - Hoofdgisting eind temp - - - - Primary density - Hoofdgisting densiteit + Product fermentation + Product vergisting + + + + Primary start temp + Hoofdgisting start temp - Primary end date - Hoofdgisting datum + Primary peak temp + Hoofdgisting piek temp - Secondary end temp - Nagisting eind temp + Primary end temp + Hoofdgisting eind temp - Secondary density - Nagisting densiteit + Primary density + Hoofdgisting densiteit - Secondary end date - Nagisting eind datum + Primary end date + Hoofdgisting datum - Tertiary temperature - Lageren temperatuur + Secondary end temp + Nagisting eind temp - Final density - Finale densiteit + Secondary density + Nagisting densiteit + Secondary end date + Nagisting eind datum + + + + Tertiary temperature + Lageren temperatuur + + + + Final density + Finale densiteit + + + Tertiary end date Lagering eind datum - + Apperant attenuation Schijnbare vergisting - + Package product Verpakken - + Package date Verpakken datum - + Package volume Verpakken volume - - - + + + Alcohol volume Alcohol vol% - + Infuse volume Infusie volume - + Infuse alcohol Infusie alcohol - + Bottles Flessen - - Kegs - Fusten - - - - Bottles volume - Flessen volume - - - - Kegs volume - Fusten volume - - + Kegs + Fusten + + + + Bottles volume + Flessen volume + + + + Kegs volume + Fusten volume + + + Bottles CO2 volumes Flessen CO2 volumes - + Kegs CO2 volumes Fusten CO2 volumes - + Forced carbonation Geforceerde carbonatie - + Yes Ja - - + + Sugar amount Suiker gewicht - - + + Water amount Water volume - - + + Pressure Druk - - + + Carbonation temp Carbonatie temp - - Tasting notes - Proef notities - - - - Tasting date - Proeven datum - - - - Taste score - Beoordeling cijfer - - - Color - Kleur + Tasting notes + Proef notities + Tasting date + Proeven datum + + + + Taste score + Beoordeling cijfer + + + + Color + Kleur + + + Transparency Helderheid - + Head Schuim - + Aroma Geur - + Taste Smaak - + Mouthfeel Mondgevoel - + Aftertaste Nasmaak - + Make a yeast starter Maak een giststarter - - Start about %1 days before brewday with the starter. - Start ongeveer %1 dagen voor de brouwdag met de starter. - - - - Starter step %1 of %2 liter with SG %3 - Starter stap %1 van %2 liter met SG %3 - - - - until there is enough yeast - tot er genoeg gist is - - - - about 24 hours on a stirplate - ongeveer 24 uur op een roerplaat - - - - shake often for a few days - enkele dagen veel schudden - - - let it rest for almost a week - ongeveer een week met rust laten - - - - place starter in the fridge for 24 hours - zet de starter 24 uur in de koelkast + Start about %1 days before brewday with the starter. + Start ongeveer %1 dagen voor de brouwdag met de starter. - - remove starter from the fridge and decant - haal de starter uit de koelkast en giet deze af + Starter step %1 of %2 liter with SG %3 + Starter stap %1 van %2 liter met SG %3 - place starter in the fridge until brewday - plaats de starter in de koelkast tot de brouwdag + until there is enough yeast + tot er genoeg gist is + + + + about 24 hours on a stirplate + ongeveer 24 uur op een roerplaat + + + + shake often for a few days + enkele dagen veel schudden + + + + let it rest for almost a week + ongeveer een week met rust laten + place starter in the fridge for 24 hours + zet de starter 24 uur in de koelkast + + + + + remove starter from the fridge and decant + haal de starter uit de koelkast en giet deze af + + + + place starter in the fridge until brewday + plaats de starter in de koelkast tot de brouwdag + + + Mash water and treatment Maisch water en behandeling - + Sparge water and treatment Spoel water en behandeling - + Weight and mill the malts Afwegen en schroten van de mout - + Mill the malts Schroot de mout - - Mash - Maischen - - + Mash + Maischen + + + Heat %1 liter water to %2°C (%3 cm below kettle top) Verwarm %1 liter water tot %2°C (%3 cm onder de rand) - - Add brouwzouten - Brouwzouten toevoegen - - - - Add malts and dough-in - Stort de mout en inmaischen - - - - Add %1 gram `%2` hop - Toevoegen %1 gram `%2` hop - - - Add %1 %2 `%3` - Toevoegen %1 %2 `%3` - - - - Add %1 liter water of %2°C - Infusie %1 liter water van %2°C - - - - Heat upto %1°C - Verwarm tot %1°C + Add brouwzouten + Brouwzouten toevoegen + + + + Add malts and dough-in + Stort de mout en inmaischen + + + + Add %1 gram `%2` hop + Toevoegen %1 gram `%2` hop - Take, heat, boil and return %1 part of the mash - Uitnemen, verwarmen, koken %1 liter deel van de maisch - - - - %1 minutes from %2°C to %3°C - %1 minuten van %2°C tot %3°C + Add %1 %2 `%3` + Toevoegen %1 %2 `%3` + Add %1 liter water of %2°C + Infusie %1 liter water van %2°C + + + Heat upto %1°C + Verwarm tot %1°C + + + + Take, heat, boil and return %1 part of the mash + Uitnemen, verwarmen, koken %1 liter deel van de maisch + + + + %1 minutes from %2°C to %3°C + %1 minuten van %2°C tot %3°C + + + + Brix Brix - + %1 minutes at %2°C %1 minuten op %2°C - + Measure and adjust pH (target %1 pH) Meten en bijstellen pH (doel %1 pH) - - Target SG end mash: - Doel SG eind maischen: - - - - Lauter and Sparge - Spoelen en filteren - - - - Heat sparge water to %1°C - Verwarm spoelwater tot %1°C - - + Target SG end mash: + Doel SG eind maischen: + + + + Lauter and Sparge + Spoelen en filteren + + + + Heat sparge water to %1°C + Verwarm spoelwater tot %1°C + + + Bring water to %1 pH with %2 ml. `%3` Breng water naar %1 pH met %2 ml. `%3` - + Place immersion chiller at 10 minutes before end of boil Plaats spiraalkoeler 10 minuten voor het eind van de kook - + Note: target volume includes chiller %1 liter Noot: doel volume inclusief koeler %1 liter - + Transfer about %1 liter wort to the fermenter Breng ongeveer %1 liter wort over naar het gistvat @@ -12770,43 +12789,43 @@ Breng naar %1 pH met %2 ml. `%3` - + Sparge with close to %1 liter water Spoelen met ongeveer %1 liter water - + Target volume in boil kettle: %1 liter (%2 cm below kettle top) Doel volume in de kook ketel: %1 liter (%2 cm onder de rand) - - + + cm cm - + Target SG in boil kettle: Doel SG in de kook ketel: - + Add %1 gr `%2` hop after sparge Toevoegen %1 gr `%2` hop na het spoelen - + Boil Koken - + Total boiltime: %1 minutes Totale kooktijd %1 minuten - + %1 kg `%2` at 10 minutes before end of boil %1 kg `%2` op 10 minuten voor het eind van de kook @@ -12815,83 +12834,83 @@ Plaats spiraalkoeler 10 minuten voor het eind van de kook - + %1 gr `%2` at flameout %1 gr `%2` bij vlamuit - - %1 gr `%2` at %3 minutes before end of boil - %1 gr `%2` op %3 minuten voor het eind van de kook - - - - %1 %2 `%3` at flameout - %1 gr `%2` bij vlamuit - - + %1 gr `%2` at %3 minutes before end of boil + %1 gr `%2` op %3 minuten voor het eind van de kook + + + + %1 %2 `%3` at flameout + %1 gr `%2` bij vlamuit + + + %1 %2 `%3` at %4 minutes before end of boil %1 %2 `%3` op %4 minuten voor het eind van de kook - + Target volume at end of boil: %1 liter (%2 cm below kettle top) Doel volume einde koken: %1 liter (%2 cm onder de rand) - + Target SG at end of boil: Doel SG einde koken: - + This is a `no-boil` recipe Dit is een `no-boil` recept - + Whirlpool(s) and cooling Whirlpools en koelen - - Wirlpool for %1 minutes. Keep temp above 85°C - Whirlpool voor %1 minuten. Houd temp boven 85°C - - - - Wirlpool for %1 minutes. Keep temp between 72 and 79°C - Whirlpool voor %1 minuten. Houd temp tussen 72 en 79°C - - - - Wirlpool for %1 minutes. Keep temp between 60 and 66°C - Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C - - - - %1 gr `%2` for %3 minutes in the whirlpool - %1 gr `%2` voor %3 minuten in de whirlpool - - - - Cool to %1°C - Koel tot %1°C + Wirlpool for %1 minutes. Keep temp above 85°C + Whirlpool voor %1 minuten. Houd temp boven 85°C - Wirlpool for %1 minutes. - Whirlpool voor %1 minuten. + Wirlpool for %1 minutes. Keep temp between 72 and 79°C + Whirlpool voor %1 minuten. Houd temp tussen 72 en 79°C - Cooling - Koelen + Wirlpool for %1 minutes. Keep temp between 60 and 66°C + Whirlpool voor %1 minuten. Houd temp tussen 60 en 66°C + %1 gr `%2` for %3 minutes in the whirlpool + %1 gr `%2` voor %3 minuten in de whirlpool + + + + + Cool to %1°C + Koel tot %1°C + + + + Wirlpool for %1 minutes. + Whirlpool voor %1 minuten. + + + + Cooling + Koelen + + + Desinfect fermenter and pump and hoses if needed Ontsmet het gistvat en eventueel de pomp en slangen @@ -12900,315 +12919,315 @@ Breng het wort over naar het gistvat - + Liter Liter - + Yeast pitching and fermentation Gist enten en vergisten - + %1 pack %2, `%3` yeast %1 pak %2, `%3` gist - + %1 gram %2, `%3` yeast %1 gram %2, `%3` gist - + %1 ml %2, `%3` yeast %1 ml %2, `%3` gist - - Pitch yeast at %1°C - Ent gist bij %1°C - - - - Pitch yeast dry into the wort - Strooi de gist over het wort - - - - Add decanted yeast starter - Toevoegen afgegoten giststarter - - + Pitch yeast at %1°C + Ent gist bij %1°C + + + + Pitch yeast dry into the wort + Strooi de gist over het wort + + + + Add decanted yeast starter + Toevoegen afgegoten giststarter + + + Add the yeast Gist toevoegen - + Add %1 liter water in the fermenter Voeg %1 liter water toe in het gistvat - + Aerate %1 minutes with %2 Belucht %1 minuten met %2 - + Set fermentation start temperature to %1°C Zet de vergisting start temperatuur op %1°C - + Start fermentation Start vergisten - + Primary fermentation Hoofdvergisting - + Add %1 kg `%2` on day 3 or 4 Voeg %1 kg `%2` toe op dag 3 of 4 - + Add %1 %2 `%3` on day 3 or 4 Voeg %1 %2 `%3` toe op dag 3 of 4 - + Secondary fermentation Nagisting - - + + Add %1 pack %2, `%3` yeast (with starter if needed) Voeg %1 pak(ken) %2, `%3` gist toe (eventueel met starter) - - + + Add %1 gram %2, `%3` Toevoegen %1 gram %2, `%3` - + Add %1 gram %2, `%3` yeast (with starter if needed) Voeg %1 gram %2, `%3` gist toe (eventueel met starter) - + After %1 hours harvest yeast from the %2 Na %1 uur oogst de gist vanaf de %2 - + Tertiary fermentation Lageren - + Add %1 kg `%2` Toevoegen %1 kg `%2` - + Add %1 gram `%2` for %3 days Toevoegen %1 gram `%2` voor %3 dagen - + Add %1 ml %2, `%3` yeast (with starter if needed) Voeg %1 ml %2, `%3` gist toe (eventueel met starter) - + Add %1 %2 `%3` for %4 days Toevoegen %1 %2 `%3` voor %4 dagen - + Packaging Verpakken - - Bottling add %1 kg `%2` with %3 liter water - Bottelen met %1 kg `%2` en %3 liter water - - - - Kegging add %1 kg `%2` with %3 liter water - Keggen met %1 kg `%2` en %3 liter water - - + Bottling add %1 kg `%2` with %3 liter water + Bottelen met %1 kg `%2` en %3 liter water + + + + Kegging add %1 kg `%2` with %3 liter water + Keggen met %1 kg `%2` en %3 liter water + + + Add %1, `%2` as bottle yeast Toevoegen %1, `%%2` als bottelgist - + Add %1 gram %2, `%3` as bottle yeast Toevoegen %1 gram %2, `%3` als bottelgist - + Add %1 ml %2, `%3` as bottle yeast Toevoegen %1 ml %2, `%3` als bottelgist - + Add %1 %2 `%3` during bottling Toevoegen %1 %2 `%3` tijdens bottelen - + Add %1 gr `%2` Toevoegen %1 gr `%2` - + Number Nummer - + Year Jaar - + Brew sessions Brouw sessies - + Brew volume Brouw volume - + Average volume Gemiddeld volume - - + + Code Code - - + + Name Naam - + Max extract Max extract - + Mash eff. Maisch % - + Sparge eff Spoelen % - + Boil eff Koken % - + Primary Hoofdgisting - + Secondary Nagisten - + Tertiary Lageren - + Days Dagen - + OG OG - + FG FG - + AA SVG - + Measured: Gemeten: - + %1 split the batch here! %1 splits de batch hier! - + Inventory Inventaris - + Yeastbank Gistbank - + Year production Jaar productie - + Brew efficiency Brouw rendement - + Fermentations Vergistingen - + Date and time Datum en tijd - - - + + + Beer style Bierstijl diff -r 082786891630 -r 288ed828d11a ui/EditProduct.ui --- a/ui/EditProduct.ui Sun Jun 09 17:00:00 2024 +0200 +++ b/ui/EditProduct.ui Tue Jun 11 15:51:17 2024 +0200 @@ -5247,6 +5247,9 @@ 24 + + Sparge pH should be between 5.6 and 5.8. + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter @@ -5608,6 +5611,10 @@ 24 + + The boil pH should be between 5.0 and 5.5. +If needed, add some Lactic Acid during the boil. + Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter @@ -7891,7 +7898,8 @@ - Mash pH should be between 5.2 and 5.6. Use 5.2 for light and 5.5 for dark beers. + The boil pH should be between 5.0 and 5.5. +If needed, add some Lactic Acid during the boil. Qt::AlignRight|Qt::AlignTrailing|Qt::AlignVCenter