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?