Carbonation Question

In Palmers book there is a nifty Nomograph for figuring out how much priming sugar to use to get a desired carbonation level. You draw a line from your temp through the desired carbonation level to a priming sugar weight line. when it intersects is the amount of sugar you need.


my question is, is the temp the temp of carbonation or the serving temp? and why would a lower temp require less sugar to achieve the same carbonation level?

The temp would be whatever temp you are carbonating at.

As for lower temps and less sugar.... CO2 dissolves into beer better at lower temps. It's easier to carbonate this way. BUT... if your yeast can't handle it... then it doesn't really matter anyway.

thanks. i thought thats what the temp was. thanks for the info on why lower temps use less sugar.