Originally Posted by Yooper
You always use fermentation temperature, or the highest temperature the beer has been at during/after fermentation...
Yes! For some reason the tables and the nomograms confused the crap out of me until I remembered that the fermented beer was more-or-less already saturated with CO2 - the solubility of which is a strong function of temperature.
Maybe due to my own poor reading comprehension but I didn't get that clear of an explanation from the usual books (Palmer, Papazian).
Now I just use the current room temperature (I don't cold crash before kegging or bottling).