temp to use for nomograph for priming sugar

[jack13]

I've been using the nomograph from How To Brew to determine priming sugar amounts. Other calculators seem to always lead to too much carb, where the nomograph always comes out lower (and seemingly better).

Just mentioning that if in case it's relevant to my question, which is:

If you fermented as follows, what temperature would you use in a priming calculator (or Palmer's nomo)?

(This is a smash Pils)

pitched at 50F
fermented 17 days at 52F
d rest 62F for a couple days, then 68F for a couple days
17 days at 34F
6 days at 48F
just took out of 48F chest freezer, will now sit at room temp - 66F for a few hours to a day before bottling

(the inc. to 48F was not in the plan--just did that because I wanted to simultaneously use chest freezer for primary ferm on a Vienna lager)

I have a guess based on what I've read here on what to enter for temp, but frankly I'm pretty confused.

 

[jtratcliff]

I think you want the highest temp reached post-fermentation.

The amount of residual C02 in the beer is temperature dependent. As it warms, more C02 escapes into the head space, but if yeasts have stopped, no new C02 is being created.

 

[Yooper]

68 degrees.

Without looking at a calculator or nomograph, I'd use 4-4.5 ounces of corn sugar for a finished 4.75-5.0 gallon batch. That's what I like for most lagers.