Help Dialing in my Bottle Carbonation

[TimFarAway]

I am about to bottle a Christmas beer. Reached FG, 1.011 twice, 3 days apart. Its been sitting at 67* and I am going to cold crash for 3 days down to 45*
Which temp do I use to calculate quantity of priming sugar? I've read conflicting views here and need some clarification. I get that more co2 is suspended in colder liquid, but still don't know which temp to use.
For 5 gal, to get to 2.5 vol at 68*, should be 4.42 oz. But if I use 45* I get 3.35 oz. (using northern brewer's calculator) Thats a pretty big difference.

So, is it the highest temp since pitching the yeast or temp at time of bottling?

 

[agrazela]

You want to use the highest temperature the beer has seen since main fermentation ended. That temperature governs how much residual carbonation is still in the beer.

 

[TimFarAway]

So in this particular case, go with 68*.

Thank you. That makes sense to me.