# HG changeset patch # User Michiel Broek # Date 1717926461 -7200 # Node ID 7c9fb24bcc0761771b84e67e7583b484a9ce03ee # Parent 50b057ae50aa40141dbfda3f1534624621d3ce71 Some code cleanup. Upgrade HLT settings during product load if the default settings are detected. diff -r 50b057ae50aa -r 7c9fb24bcc07 src/EditProduct.cpp --- a/src/EditProduct.cpp Sat Jun 08 16:58:52 2024 +0200 +++ b/src/EditProduct.cpp Sun Jun 09 11:47:41 2024 +0200 @@ -33,7 +33,6 @@ { QSqlQuery query, wquery, yquery; - qDebug() << "EditProduct record:" << id; product = new Product; ui->setupUi(this); product->fermentables_row = product->hops_row = product->miscs_row = product->yeasts_row = product->mashs_row = -1; @@ -185,10 +184,7 @@ product->eq_top_up_water = 0; product->eq_trub_loss = 0.5; product->eq_evap_rate = 1.8; -// product->eq_calc_boil_volume = true; product->eq_top_up_kettle = 0; -// product->eq_hop_utilization = 100; -// product->eq_lauter_volume = product->eq_lauter_height = product->eq_kettle_volume = product->eq_kettle_height = product->eq_mash_volume = 20; product->eq_lauter_deadspace = 0.5; product->eq_mash_max = 6; @@ -403,14 +399,14 @@ found = query.first(); } if (found) { - product->w1_calcium = query.value(3).toDouble(); - product->w1_magnesium = query.value(8).toDouble(); - product->w1_total_alkalinity = query.value(11).toDouble(); - product->w1_sodium = query.value(7).toDouble(); - product->w1_chloride = query.value(6).toDouble(); - product->w1_sulfate = query.value(5).toDouble(); - product->w1_ph = query.value(9).toDouble(); - ui->w1_nameEdit->setCurrentIndex(query.value(0).toInt()); + product->w1_calcium = query.value("calcium").toDouble(); + product->w1_magnesium = query.value("magnesium").toDouble(); + product->w1_total_alkalinity = query.value("total_alkalinity").toDouble(); + product->w1_sodium = query.value("sodium").toDouble(); + product->w1_chloride = query.value("chloride").toDouble(); + product->w1_sulfate = query.value("sulfate").toDouble(); + product->w1_ph = query.value("ph").toDouble(); + ui->w1_nameEdit->setCurrentIndex(query.value("record").toInt()); } else { product->w1_calcium = 0; product->w1_magnesium = 0; @@ -439,14 +435,14 @@ query.bindValue(":water", product->w2_name); query.exec(); if (query.first()) { - product->w2_calcium = query.value(3).toDouble(); - product->w2_magnesium = query.value(8).toDouble(); - product->w2_total_alkalinity = query.value(11).toDouble(); - product->w2_sodium = query.value(7).toDouble(); - product->w2_chloride = query.value(6).toDouble(); - product->w2_sulfate = query.value(5).toDouble(); - product->w2_ph = query.value(9).toDouble(); - ui->w2_nameEdit->setCurrentIndex(query.value(0).toInt()); + product->w2_calcium = query.value("calcium").toDouble(); + product->w2_magnesium = query.value("magnesium").toDouble(); + product->w2_total_alkalinity = query.value("total_alkalinity").toDouble(); + product->w2_sodium = query.value("sodium").toDouble(); + product->w2_chloride = query.value("chloride").toDouble(); + product->w2_sulfate = query.value("sulfate").toDouble(); + product->w2_ph = query.value("ph").toDouble(); + ui->w2_nameEdit->setCurrentIndex(query.value("record").toInt()); } else { product->w2_calcium = 0; product->w2_magnesium = 0; @@ -518,76 +514,13 @@ /* * At this point, see if we must upgrade the whole water part. - * Old is separated brew and sparge water. - * New is total water and divide into brew/sparge/spare water. - * Calculate brewing salts on the total. */ - if (product->sparge_source != 2) { +// if (product->sparge_source != 2) { + if (product->sparge_volume != (product->brew_sparge_est + product->eq_HLT_deadspace)) { qDebug() << "== Water settings upgrade =="; - qDebug() << " w1" << product->w1_amount << "w2" << product->w2_amount << "wg" << product->wg_amount << "sp" << product->sparge_volume << "se" << product->brew_sparge_est; + qDebug() << " sp" << product->sparge_volume << "se" << product->brew_sparge_est; qDebug() << " HLT " << product->eq_HLT_volume << " deadspace" << product->eq_HLT_deadspace; - double infused = 0; - for (int i = 0; i < product->mashs.size(); i++) { - if (product->mashs.at(i).step_type == 0) { // Infusion - infused += product->mashs.at(i).step_infuse_amount; - } - } - qDebug() << " mash infusion" << infused; -/* - double bs_cacl2 = 0, ss_cacl2 = 0; - double bs_caso4 = 0, ss_caso4 = 0; - double bs_mgso4 = 0, ss_mgso4 = 0; - double bs_nacl = 0, ss_nacl = 0; - double bs_mgcl2 = 0, ss_mgcl2 = 0; - double bs_nahco3 = 0; - double bs_caco3 = 0; - - for (int i = 0; i < product->miscs.size(); i++) { - if (product->miscs.at(i).type == MISC_TYPES_WATER_AGENT && product->miscs.at(i).use_use == MISC_USES_MASH) { - if (product->miscs.at(i).name == "CaCl2") { - bs_cacl2 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "CaSO4") { - bs_caso4 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "MgSO4") { - bs_mgso4 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "NaCl") { - bs_nacl = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "MgCl2") { - bs_mgcl2 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "NaHCO3") { - bs_nahco3 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "CaCO3") { - bs_caco3 = product->miscs.at(i).amount; - } - } else if (product->miscs.at(i).type == MISC_TYPES_WATER_AGENT && product->miscs.at(i).use_use == MISC_USES_SPARGE) { - if (product->miscs.at(i).name == "CaCl2") { - ss_cacl2 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "CaSO4") { - ss_caso4 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "MgSO4") { - ss_mgso4 = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "NaCl") { - ss_nacl = product->miscs.at(i).amount; - } else if (product->miscs.at(i).name == "MgCl2") { - ss_mgcl2 = product->miscs.at(i).amount; - } - } - } - if ((bs_cacl2 + ss_cacl2) > 0) - qDebug() << " CaCl2" << bs_cacl2 << ss_cacl2; - if ((bs_caso4 + ss_caso4) > 0) - qDebug() << " CaSO4" << bs_caso4 << ss_caso4; - if ((bs_mgso4 + ss_mgso4) > 0) - qDebug() << " MgSO4" << bs_mgso4 << ss_mgso4; - if ((bs_nacl + ss_nacl) > 0) - qDebug() << " NaCl" << bs_nacl << ss_nacl; - if ((bs_mgcl2 + ss_mgcl2) > 0) - qDebug() << " MgCl2" << bs_mgcl2 << ss_mgcl2; - if (bs_nahco3 > 0) - qDebug() << " NaHCO3" << bs_nahco3; - if (bs_caco3 > 0) - qDebug() << " CaCO3" << bs_caco3; -*/ + qDebug() << " fixed sparge supply" << (product->brew_sparge_est + product->eq_HLT_deadspace); } // Tab brewday. @@ -691,8 +624,6 @@ ui->taste_mouthfeelEdit->setText(product->taste_mouthfeel); ui->taste_aftertasteEdit->setText(product->taste_aftertaste); - qDebug() << "== Start connecting =="; - // Global signals connect(ui->tabWidget, &QTabWidget::currentChanged, this, &EditProduct::tab_changed); @@ -895,10 +826,9 @@ EditProduct::~EditProduct() { - qDebug() << "EditProduct done start"; delete ui; emit entry_changed(); - qDebug() << "EditProduct done final"; + qDebug() << "EditProduct done"; } diff -r 50b057ae50aa -r 7c9fb24bcc07 src/EditProductTab2.cpp --- a/src/EditProductTab2.cpp Sat Jun 08 16:58:52 2024 +0200 +++ b/src/EditProductTab2.cpp Sun Jun 09 11:47:41 2024 +0200 @@ -60,6 +60,22 @@ { QSqlQuery query; + /* + * First see if we need to upgrade HLT settings. + * Test for default settings, change if possible. + */ + if (product->eq_HLT_volume == 20 && product->eq_HLT_deadspace == 2) { + query.prepare("SELECT name,HLT_volume,HLT_deadspace FROM inventory_equipments WHERE name=:name"); + query.bindValue(":name", product->eq_name); + query.exec(); + if (query.next()) { + product->eq_HLT_volume = query.value("HLT_volume").toDouble(); + product->eq_HLT_deadspace = query.value("HLT_deadspace").toDouble(); + qDebug() << " Update equipment HLT settings" << product->eq_HLT_volume << product->eq_HLT_deadspace; + is_changed(); + } + } + ui->eq_selectEdit->addItem(""); query.prepare("SELECT name FROM inventory_equipments ORDER BY name"); query.exec(); diff -r 50b057ae50aa -r 7c9fb24bcc07 translations/bmsapp_en.ts --- a/translations/bmsapp_en.ts Sat Jun 08 16:58:52 2024 +0200 +++ b/translations/bmsapp_en.ts Sun Jun 09 11:47:41 2024 +0200 @@ -2490,14 +2490,14 @@ - + Save - + @@ -2511,431 +2511,434 @@ - + Generic - + Brew name: - + Brew notes: - + Read only: - + Yes - + Brew type: - - - + + + Efficiency: - - + + Boil time: - - + + Batch size: - - + + Boil size: - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + % - - - - - - - - - + + + + + + + + + min - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + L - + Overview - - + + Estimated ABV: - - + + Estimated FG: - - - + + + Estimated OG: - + Color method: - + Bottles CO2: - + Estimated EBC: - + IBU method: - + Energy kcal/l: - - + + Estimated IBU: - + BU:GU ratio: - + BU:RE ratio: - + The obsolete Bitterness Unit to Gravity Unit ratio - + Bitterness Unit to Real Extract ratio - + Kegs CO2: - + Beerstyle - + Style guide: - + Style group: - + Style type: - + Category: - + Category number: - + Style name: - + Brew code: - + Split product: - + Brew plan start: - + Brew fase: - + Ingredients present: - + Equipment - + Equipment select: - + Equipment name: - + Remarks: - + Mashing - + Mash water: - + Kg - + Max malts: - + Tun volume: - + Tun material: - + Lauter deadspace: - + Chilling - + Transfer loss: - + Immersion chiller: - + Transfer - + Volume in fermenter: - + Retry starter steps: - + Dry yeast calculation. - - - - - + + + + + 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. - + 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 @@ -2947,708 +2950,713 @@ - + Top up water: - + Boiling - + Brewhouse efficiency: - + Liters per minute to pump trough the chiller. Used to calculate the time needed to transfer the wort. - + + Use only the standard source 1 for sparge water. + + + + 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 - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + 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. - - - - - - - - - + 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 - - - + Calcium Chloride + + + + CaCl2: - - Gypsym - - - + Gypsym + + + + CaSO4: - - Epsom - - - + Epsom + + + + MgSO4: - - Table salt - - - + Table salt + + + + NaCl: - - - - Magnesium Chloride - - - + + + Magnesium Chloride + + + + MgCl2: - - - Baking soda - - - + + Baking soda + + + + NaHCO3: - - - Chalk undissolved - - - + + 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. - - - + 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 - - 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 @@ -3658,789 +3666,797 @@ - + Actual Water Adjustment - + Sparge volume: - - + + Switch between Actual and Target values - + Treated Mash Water - - - - Sparge water source 1 - - - - + 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 + + Extract + + + - Extract + Partial Mash - Partial Mash - - - - All Grain + + None + + + - None + Air - Air - - - - Oxygen - + %1, part %2 of %3 - + 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? @@ -4566,7 +4582,7 @@ - + Delete %1 @@ -5515,7 +5531,7 @@ - + Image here @@ -5561,7 +5577,7 @@ - + Database error @@ -5571,7 +5587,7 @@ - + MySQL error: %1 %2 %3 diff -r 50b057ae50aa -r 7c9fb24bcc07 translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Sat Jun 08 16:58:52 2024 +0200 +++ b/translations/bmsapp_nl.ts Sun Jun 09 11:47:41 2024 +0200 @@ -2831,14 +2831,14 @@ - + Save Bewaar - + @@ -2852,151 +2852,151 @@ Verwijder - + Generic Algemeen - + Brew name: Brouw naam: - + Brew notes: Opmerkingen: - + Read only: Alleen lezen: - + Yes Ja - + Brew type: Brouw type: - - - + + + Efficiency: Rendement: - - + + Boil time: Kooktijd: - - + + Batch size: Brouw volume: - - + + Boil size: Kook volume: - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + % % - - - - - - - - - + + + + + + + + + min min - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + L L - + Overview Overzicht @@ -3005,20 +3005,20 @@ Alcohol vol%: - - + + Estimated FG: Verwacht eind SG: - - - + + + Estimated OG: Verwacht start SG: - + Color method: Kleur berekening: @@ -3027,17 +3027,17 @@ Koolzuur volumes: - + Color EBC: EBC kleur: - + IBU method: IBU berekening: - + Energy kcal/l: Energie inhoud kcal/l: @@ -3047,17 +3047,17 @@ Bitterheid IBU: - + Beerstyle Bierstijl - + Style guide: Stijlgids: - + Style group: Stijl groep: @@ -3066,97 +3066,97 @@ Kies bierstijl: - + Style type: Stijl type: - + Category: Categorie: - + Category number: Categorie nummer: - + Style name: Stijl naam: - + Brew code: Brouw code: - + Split product: Splits product: - + Brew plan start: Brouw plan start: - + Brew fase: Brouw fase: - + Ingredients present: Ingredienten aanwezig: - + Equipment Apparatuur - + Equipment select: Wijzig apparatuur: - + Equipment name: Brouwset naam: - + Remarks: Opmerkingen: - + Mashing Maischen - + Mash water: Maisch water: - + Kg - + Max malts: Max mouten: - + Tun volume: Maischkuip volume: - + Tun material: Maischkuip materiaal: @@ -3165,7 +3165,7 @@ Filteren - + Lauter deadspace: Filterkuip dode ruimte: @@ -3174,7 +3174,7 @@ Filterkuip volume: - + Chilling Koelen @@ -3183,27 +3183,27 @@ Trub koeler verlies: - + Top up water: Extra water in gistvat: - + Boiling Koken - + Kettle volume: Kookketel volume: - + Evaporation / hour: Verdamping per uur: - + Top up kettle: Extra water bij koken: @@ -3212,87 +3212,87 @@ Hop efficientie: - + Fermentables Vergistbaar - + Mash tun %: Percentage moutstort: - + Sugars %: Percentage suikers: - + Cara/crystal %: Percentage cara: - + Lintner: Lintner totaal: - + %v lintner %v lintner - - - - - + + + + + %v% %v% - - - - - - + + + + + + Add Nieuw - + kg - + Mash weight: Maisch gewicht: - + Hops Hoppen - + Hop taste: Hop smaak: - + Hop aroma: Hop aroma: - + Miscs Diversen - + Yeasts Gisten @@ -3301,63 +3301,63 @@ Schijnbare vergisting: - + Pitchrate billion cells/ml/°P: Ent miljard cellen/ml/°P: - + Starter method: Starter methode: - + Starter SG: Starter SG: - - - - - - - Set or clear date - Zet of wis datum - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + Set or clear date + Zet of wis datum + + + + + + + + + + + + + + + + + + + + + + + + + + + + + ... ... - + Need billion cells: Nodig miljard cellen: @@ -3366,102 +3366,102 @@ Droge gist berekening. - + Low grams/hl: Laag grammen/hl: - + High grams/hl: Hoog grammen/hl: - - + + at bij - + This recipe pitch grams/hl: Dit recept ent gram/hl: - + Pitchrate grams/hectoliter: Ent gram/hectoliter: - + Yeast grams needed: Gist grammen nodig: - + Production date: Productie datum: - + Yeast condition: Gist conditie: - - + + Set the date to today. Zet de datum op vandaag. - - Edit the production date. - Wijzig de productie datum. - - - - - - - - + Edit the production date. + Wijzig de productie datum. + + + + + + + + + dd-MM-yyyy dd-MM-yyyy - + Clear the date Verwijder de datum - + Mash Maischen - + Mash name: Maisch schema: - + Mash schedule: Kies maisch schema: - + Mash time: Maisch tijd: - + Mash total volume: Maisch totaal volume: - + Water Water @@ -3470,48 +3470,48 @@ Water overzicht - + Ca Ca - + Mg Mg - + HCO3 HCO3 - + CaCO3 CaCO3 - + Na Na - + Cl Cl - + SO4 SO4 - + pH pH - + Volume @@ -3522,7 +3522,7 @@ De verdeling tussen het hoofd en verdunnings water. Het totale volume blijft gelijk. - + 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. @@ -3531,14 +3531,14 @@ 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. @@ -3549,46 +3549,46 @@ 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. @@ -3601,172 +3601,172 @@ Behandeld water - + RA - + Hardness Hardheid - + HLT Volume: - + HLT deadspace: - + Transfer loss: Overbrengen verlies: - + Immersion chiller: Dompelkoeler: - + Transfer Overbrengen - + Volume in fermenter: Volume naar het gistvat: - + Retry starter steps: Ververs starter stappen: - + Water agents Brouwzouten - - Calcium Chloride - Calcium Chloride - - + Calcium Chloride + Calcium Chloride + + + CaCl2: CaCl2: - - Gypsym - Gips - - + Gypsym + Gips + + + CaSO4: CaSO4: - - Epsom - Magmesium sulfaat - - + Epsom + Magmesium sulfaat + + + MgSO4: MgSO4: - - Table salt - Keukenzout - - + Table salt + Keukenzout + + + NaCl: NaCl: - - - - Magnesium Chloride - Magnesium Chloride - - + + + Magnesium Chloride + Magnesium Chloride + + + MgCl2: MgCl2: - - - Baking soda - Baksoda - - + + Baking soda + Baksoda + + + NaHCO3: NaHCO3: - - - Chalk undissolved - Ongebluste kalk - - + + Chalk undissolved + Ongebluste kalk + + + CaCO3: CaCO3: - - + + To change the water profile. This adds Calcium and Chloride. To improve sweet style beers. Verbeterd het water profiel. Voegt Calcium en Chloride toe. Om de zoetheid van bier te verbeteren. - - - - - - - - - - - - - - + + + + + + + + + + + + + + gr gr - - + + Gypsum to change the water profile. This adds Calcium and Sulfate. To improve bitter beers. Gips om het waterprofiel te veranderen. Dit voegt Calcium en Sulfaat toe. Verbeterd de beleving van bittere bieren. - - + + Epsom salt to change the water profile. Use with caution! Epsom zout om water aan te passen. Gebruik spaarzaam! - - + + 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. Keukenzout om water aan te passen. Voegt Zout en Chloride toe. @@ -3781,24 +3781,24 @@ Gewenste pH: - + Auto calculate: Auto bereken: - + Acid to use: Aanzuren met: - - + + % % - - + + ml ml @@ -3819,7 +3819,7 @@ Water bron: - + Acid type: Aanzuren met: @@ -3832,150 +3832,148 @@ 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. - - + + The ideal amount of Magnesium is between 5 and 40 mg/L. - + Mixed source 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. - + 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: @@ -3985,45 +3983,45 @@ 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: @@ -4032,32 +4030,32 @@ 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: @@ -4090,58 +4088,58 @@ 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 - - - - - + + + + + Magnesium in mg/L. - + 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 @@ -4153,61 +4151,61 @@ - + 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: @@ -4216,17 +4214,17 @@ 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: @@ -4235,7 +4233,7 @@ Beluchten - + Aeration with: Beluchten met: @@ -4248,177 +4246,177 @@ 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: @@ -4428,81 +4426,81 @@ Verpakken ABV %: - + pH from fermenter: pH vanuit gistvat: - - + + Estimated ABV: Verwacht ABV: - + Bottles CO2: Flessen CO2: - + Estimated EBC: Verwacht EBC: - - + + Estimated IBU: Verwacht IBU: - + BU:GU ratio: BU:GU verhouding: - + BU:RE ratio: BU:RE verhouding: - + The obsolete Bitterness Unit to Gravity Unit ratio De verouderde Bitter Unit tot Gravity (SG) Unit verhouding - + Bitterness Unit to Real Extract ratio Bitterheid Unit tot Werkelijk Extract verhouding - + Kegs CO2: Fusten CO2: - + Brewhouse efficiency: Brouwzaal rendement: - + Liters per minute to pump trough the chiller. Used to calculate the time needed to transfer the wort. Liters per minuut pompen door de koeler. Gebruikt om de tijd te berekenen om het wort weg te pompen. - + Transfer liters/minute: Overbrengen liters/minuut: - + Minutes elapsed to cool to 79 °C Nodige minuten om tot 79 °C te koelen - + Volume lost in hoses, pump ... Verlies in slangen, pomp ... @@ -4515,30 +4513,30 @@ Dompelkoeler L: - + Wort chiller type: Wort koeler type: - + Minutes to cool to 79 °C: Minuten koelen tot 79 °C: - + Temporary extra volume of the immersion chiller in the kettle. Used to correct the after boil volume. Tijdelijk extra volume in de kookketel. Wordt gebruikt als correctie voor na koken volume. - - + + Kettle trub loss: Kookketel trub verlies: - + Extra water in fermenter: Extra water in gistvat: @@ -4547,68 +4545,68 @@ Volume naar het gistvat L: - + Boil absorb: Kook absorptie: - + Loss by hop absorption in the boil kettle Verlies door hop absorptie in de kook ketel - + Fermenter absorb: Gistvat absorptie: - + Loss in the fermenter caused by dry-hopping Verlies in het gistvat door het drooghoppen - + Apparent Attenuation: Schijnbare vergisting: - + Yeast starter calculation. Giststarter berekening. - + Dry yeast calculation. Droge gist berekening. - + Acid Additions Zuur toevoegingen - + Desired mash pH: Gewenst maisch pH: - + Desired sparge pH: Gewenst spoel pH: - - + + Acid amount: Zuur hoeveelheid: - + The total prepared amount of sparge water De totale voorraad spoelwater - + Choose example water Kies voorbeeld water @@ -4617,21 +4615,13 @@ Behandeld maisch water - + Total brew and sparge water supply - - Total brew and sparge water supply without optional dilution water - - - - - - Sparge water source 1 - Spoelwater bron 1 + Spoelwater bron 1 Sparge water source 2 @@ -4651,257 +4641,287 @@ Behandeld spoelwater - + Actual Water Adjustment - + Sparge volume: - + + Use only the standard source 1 for sparge water. + + + + Treated total water - - + + The mixed mash water from both sources. + + + + + Total standard water supply without optional dilution water. + + + + + Switch between Actual and Target values - + Treated Mash Water - + + Sparge water source 1 only. + + + + + Sparge water source 2 only. + + + + + Sparge water mixed just like the mash water. + + + + Sparge Source - + 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 + + Extract + Extract + + - Extract - Extract + Partial Mash + Deelmaisch - Partial Mash - Deelmaisch - - - All Grain Mout - + BMSapp - Edit %1 - %2 BMSapp - Wijzig %1 - %2 @@ -4934,17 +4954,17 @@ Afkoelen - + None Geen + + Air + Lucht + + - Air - Lucht - - - Oxygen Zuurstof @@ -4954,7 +4974,7 @@ - + Database error Database fout @@ -4963,7 +4983,7 @@ MySQL fout: record %1 niet gevonden - + %1, part %2 of %3 %1, deel %2 van %3 @@ -4972,7 +4992,7 @@ Koken %1 minuten - + BMSapp - Add new product BMSapp - Nieuw product @@ -4981,18 +5001,18 @@ BMSapp - Wijzig product %1 - - + + Edit Product Wijzig Product - + Name empty or too short. De naam is leeg of te kort. - + No beerstyle selected. Geen bierstijl gekozen. @@ -5002,7 +5022,7 @@ - + MySQL error: %1 %2 %3 @@ -5011,17 +5031,17 @@ %3 - + Delete product Verwijder product - + Product changed Product gewijzigd - + The product has been modified. Save changes? Het product is gewijzigd. Wijzigingen opslaan? @@ -5159,7 +5179,7 @@ - + Delete %1 Verwijder %1 @@ -5713,8 +5733,8 @@ Verwarm tijd: - - + + Measured pH: Gemeten pH: @@ -5725,8 +5745,8 @@ Gemeten Brix: - - + + Measured SG: Gemeten SG: @@ -6204,7 +6224,7 @@ Kan niet laden %1: %2 - + Image here Plaatje hier