BeerBorg

I think I know the answer to this question but I want to run it by the borg for confirmation.
I'm about to bottle my Kolsch which has been cold crashing at 35 degrees. Do I have to account for the 35 degree temperature that the beer will be at when I am calculating how much sugar to add for carbonation or do I just ignore the fact that the beer is not at room temperature?

The highest temperature reached during fermentation was 62 degrees.

I think that I just bottle as usual and use the highest temperature reached during fermentation. Is this correct?

I always used the temp that it will carb/condition at to figure that out.

Yes, per Screwy's site. Highest is all that matters.

Banjo-guy wrote:The highest temperature reached during fermentation was 62 degrees.

I think that I just bottle as usual and use the highest temperature reached during fermentation. Is this correct?

Banjo........uhm.......er.............I mean Bingo! This is the correct answer.

Wow! You guys are fast. Thanks for the quick answer.

Always use the highest temp. The higher the temp, the more residual carbonation has escaped from the wort and you never get that back. Even when you chill back down to 35 for a cold crash, you're not pulling CO2 back into the beer so you go with the warmest number as that will account for what was lost.

Yeah, what they said.

It may not matter if the temperature you calculate is two or four degrees off, but don't go by what you cold crashed at or the temperature at bottling time.