Cold Crashing??

[Bizoune]

On the money Lude! I've got the same numbers using this guy:

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?13256034#tag

 

[Frodo]

Here is quite a lengthy thread on the sugar/temp question:
https://www.homebrewtalk.com/f128/effects-cold-crashing-priming-sugar-needs-134347/

As I recall, interesting thread and the answers varied. I have gone (as have many earlier in this post) with the highest fermenting temp. I cold crash 2-3 days and then bottle cold. The carbonation has worked out perfectly. The pale ales are higher and nicely carbed, the stouts and IPA's lower, more gently carbed.

In other words, my results in practice support the idea that you use the highest temp achieved during fermenting (actually I use the dominant temp - i.e. was mostly 68 but hit 70 once, I use 68).

That was certainly an intesting read. Thanks! Based on the responses and thorough discussion, sounds like the best advice would be to use the fermentation temp at the time that fermentation had ceased, not necessarily the highest temp. That makes sense to me now... but definitely intesting seeing there isn't a true consensus - I still wonder if you could get some oxidation from crash cooling. I think it was Kai who wrote something along the lines of figure out what works best for you and stick with it... good advice in homebrewing for sure.