I am getting ready to bottle my pale ale. I fermented at 68 degree for about 5 days and dropped the temp to 50 degrees for another 9 days to clear it some more.
I am using the Tastebrew.com priming calculator to figure up the amount of priming sugar I need to use. The calculator asked for a temperature.
Would I use my fermentation temp (68) or the temp the beer is currently in the bottling bucket (approx 54)?
tastybrew priming calculators