Bottle conditioning

[GR22]

When calculating how much sugar to prime with, the calculators ask for temperature so as to consider residual CO2. As I cold crash my secondary prior to bottling, I'm not sure which temp to input into the calculators. I assume I should input temp at bottling (in my case a cold temp)? Some of the calculators ask for fermentation temp (which I assume is not what I want here).

Am I looking at this the right way? I've over carbed in the past and think this could be part of my problem.

thanks,

 

[flars]

A reliable method would be to enter the warmest temperature your beer was at after active fermentation and before cold crashing.
Enter different temperatures into a calculator for how much variance would occur in the weight of priming sugar to use for the same volumes of carbonation.

 

[blackonblack]

Isn't the amount of co2 present in the beer a function of its temperature. Why wouldn't you use the temperature of the beer just prior to bottling . If highest temp was used couldn't more volumes of co2 be present than expected if the beer is bottled at a lower temperature?

I'm fermenting at 65 degrees but it will warm to at least 70 when I bottle. Wouldn't it make more sense to calculate the sugar using 70 degrees?

 

[flars]

If the beer will be at 70° for three or four days before bottling CO2 will have time to leave solution. If it is quickly warmed after cold crashing more of the CO2 will remain in solution.