So, I'm confused about "beer temperature" and priming sugar calculators. When any given calculator asks for "beer temperature", this works out fine for ales because they are typically kept at one temperature, but for lagers, it seems more complex.
Is it referring to the temperature at the time of bottling or the temperature at the end of primary fermentation? The colder the temperature, the more CO2 remains in solution. I would tend to think it means at the end of primary fermentation because at that warmer temperature, more CO2 comes out of solution. But in the case of lagers, some CO2 is produced during lagering, which gives credence to using the colder temperature number for calculating priming sugar amounts.
So, bottom line question... in a standard lager fermented at 50dF and lagered at 33dF, which temperature is used to determine the amount of priming sugar?