Calculating volumes of CO2

[Saccharomycetaceae]

Hi,
I'm trying to get a little more technical with my brewing. I've been using Beer Tools and there's a calculator in there for figuring out volumes of CO2; part of the data required is the beer temp. Should I enter the temp that the beer will be when I plan to drink it (i.e. chilled) or the room/cellar temperature?
Also, how would I translate the gravity of wort into grams of sugar if I wanted to carbonate with wort?
Thanks a lot,
matt

 

[audger]

determining the carboantion level in beer requires two measurements, the temperature and the pressure. they go together, so they are measured together. if you are bottling, you want to use the temperature that the beer will be at when you go to open the bottle. if you are kegging, you use the temp that the beer is right now and set your regulator accordingly (and if that temperature ever changes, adjust the regulator the same).

http://sdcollins.home.mindspring.com/ForceCarbonation.html
i know that table looks a little imposing, but just find your temperature on the left, follow that row over the the desired volumes of CO2, then look at the column lable for the correct pressure to get there. this is slightly more helpful for kegging than bottling...

this is specific to bottle priming...
http://***********/resources/carbonation

 

[Saccharomycetaceae]

Great, thanks a lot.