# HG changeset patch # User Michiel Broek # Date 1718121132 -7200 # Node ID add1938ada0af71a627a819427c338c8b2ba0d4b # Parent 810569bfa16ba9f4240faa74fd2d2a058e0fc2e7 In the checklist add pH check during the boil. diff -r 810569bfa16b -r add1938ada0a src/PrinterDialog.cpp --- a/src/PrinterDialog.cpp Tue Jun 11 16:47:11 2024 +0200 +++ b/src/PrinterDialog.cpp Tue Jun 11 17:52:12 2024 +0200 @@ -1807,9 +1807,9 @@ /* Boil, how much space do we need */ lines = 0; if (product->boil_time == 0) { - lines = 3; + lines = 5; } else { - lines = 5; + lines = 7; if (product->brew_cooling_method == CHILLER_TYPE_IMMERSION) lines++; for (int i = 0; i < product->fermentables.size(); i++) { @@ -1836,6 +1836,8 @@ checkHeader(&painter, &y, tr("Boil")); if (product->boil_time > 0) { checkLine(&painter, &y, QString(tr("Total boiltime: %1 minutes")).arg(product->boil_time, 1, 'f', 0)); + checkInput(&painter, &y, QString(tr("Check pH between 5.0 and 5.5 after the hot break")), QString(tr("pH"))); + messageInput(&painter, &y, QString(tr("Extra Lactic Acid in the boil")), QString(tr("ml"))); for (int i = product->boil_time; i >= 0; i--) { if (i == 10) { for (int j = 0; j < product->fermentables.size(); j++) { 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 diff -r 810569bfa16b -r add1938ada0a translations/bmsapp_nl.ts --- a/translations/bmsapp_nl.ts Tue Jun 11 16:47:11 2024 +0200 +++ b/translations/bmsapp_nl.ts Tue Jun 11 17:52:12 2024 +0200 @@ -3524,7 +3524,7 @@ - + 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. @@ -4680,7 +4680,7 @@ - + Treated Mash Water Behandeld maisch water @@ -11728,6 +11728,7 @@ + ml ml @@ -11898,7 +11899,7 @@ - + Yeast Gist @@ -12171,8 +12172,9 @@ - + + pH pH @@ -12268,7 +12270,7 @@ - + SG SG @@ -12766,17 +12768,22 @@ Breng water naar %1 pH met %2 ml. `%3` - + + Extra Lactic Acid in the boil + Extra melkzuur in de kook + + + 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 @@ -12800,7 +12807,7 @@ - + cm cm @@ -12825,7 +12832,12 @@ Totale kooktijd %1 minuten - + + Check pH between 5.0 and 5.5 after the hot break + Controleer pH tussen 5.0 en 5.5 na de `hot break` + + + %1 kg `%2` at 10 minutes before end of boil %1 kg `%2` op 10 minuten voor het eind van de kook @@ -12834,83 +12846,83 @@ 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 %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 + Whirlpool(s) and cooling + Whirlpools en koelen - 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 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. - Whirlpool voor %1 minuten. + + 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 @@ -12919,315 +12931,315 @@ 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 - - + 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 + 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 - + 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 + Number + Nummer - Brew volume - Brouw volume + 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 % + + Name + Naam - Sparge eff - Spoelen % + Max extract + Max extract + Mash eff. + Maisch % + + + + Sparge eff + Spoelen % + + + Boil eff Koken % - - Primary - Hoofdgisting - - - - Secondary - Nagisten - - - Tertiary - Lageren + Primary + Hoofdgisting - Days - Dagen + Secondary + Nagisten - OG - OG + Tertiary + Lageren - FG - FG + Days + Dagen + OG + OG + + + + FG + FG + + + AA SVG - - + + Measured: Gemeten: - + %1 split the batch here! %1 splits de batch hier! - - Inventory - Inventaris - - + Inventory + Inventaris + + + Yeastbank Gistbank - - Year production - Jaar productie - - - Brew efficiency - Brouw rendement + Year production + Jaar productie + Brew efficiency + Brouw rendement + + + Fermentations Vergistingen - + Date and time Datum en tijd - - - + + + Beer style Bierstijl