Temp to use when calculating amount of priming sugar?

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Flic

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I've always used the fermentation temp to calcualte as my fermenting beers have all been at constant temps. I just did a Kolsch and I have cold crashed it at 40 degrees. When I calculate the priming sugar, should I use my fermentation temp (64 degrees) or the temp at the time of bottling which will be mid-40's? Thanks!!
 

EvilGnome6

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I would use the fermentation temp. It's not like chilling it to 40 degrees magically creates CO2.
 
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