This is a great topic. I too thought that the temperature was the serving temperature.
So, If i ferment an Ale at 68F for a three week long primary, and then crash cool the beer in my garage at 38F for two days. Immediately after the two days, i bring the beer inside, rack it, add the priming sugar and bottle it. it sits in my basement where it warms up to 62F during conditioning.
What temperature should I use on the nomograph?
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.”
On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA
Secondary: Belgian Dark Strong Ale
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)