When calculating how much sugar to prime with, the calculators ask for temperature so as to consider residual CO2. As I cold crash my secondary prior to bottling, I'm not sure which temp to input into the calculators. I assume I should input temp at bottling (in my case a cold temp)? Some of the calculators ask for fermentation temp (which I assume is not what I want here).
Am I looking at this the right way? I've over carbed in the past and think this could be part of my problem.