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Just to follow up to my post about the BYO article previously: There is a lot of discussion on this topic in the science forum. In reading that discussion in contrast to my quoted BYO article, I have to say I disagree with BYO. I would use the the temp of fermentation. To me the logic is...

Dunno if you have already bottled or not, but, the current (May-June) issue of BYO has an article on calculating amount of priming sugar. The formula on page 78 describes temp as "temperature of the beer at bottling in degrees Fahrenheit". Not sure if the article is up on the web or not, but...

Dredging up old post, but I was looking for this answer as well as I am at 6500 ft. Here: http://www.winning-homebrew.com/support-files/kegcarbonationchart.pdf and here: http://www.draughtquality.org/wp-content/uploads/2012/02/Carbonation_PH-Final_1.pdf say add 1 PSI per 2000 feet when...