Question about bottling after crash chilling

[Nimbus3000]

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I brewed my first batch earlier in the month and will be moving the batch from the fermentation bucket to the brite tank on Tuesday and starting the crash chill. I plan on bottling on Saturday and have a question about the temperature to have the beer at when adding the priming sugar. Should I allow the beer to reach room temperature and calculate (and add) the priming sugar quantity based on that temperature or calculate the priming sugar quantity (and add) at the chilled temperature? Thanks

[701pilot]

Nimbus3000

I would think the priming sugar would dissolve better at room temperature. And you need to keep the beer at room temperature for a while to carbonate it anyway. I was unaware that you need to use different amounts of sugar depending on the beer temperature.

I no longer use priming sugar to carbonate. I use co2 in a corny keg. So it's been awhile.

[kal]

The amount of sugar does not depend on the temperature of the beer.

Warm up to room temp (give or take), add the priming sugar you want for the carb level you want, bottle, then still at room temp wait ~1-2 weeks for it to carb up properly, the chill and serve.

Note: If it's a lager, some will keep it at the larger fermentation temp (~50F) when adding the sugar and then hold at that temp too to carb up (may take longer). Up to you.

Been a while since I've used priming sugar too for carb'ing.

kal

[kal]

The amount of sugar does not depend on the temperature of the beer.

Warm up to room temp (give or take), add the priming sugar you want for the carb level you want, bottle, then still at room temp wait ~1-2 weeks for it to carb up properly, the chill and serve.

Note: If it's a lager, some will keep it at the larger fermentation temp (~50F) when adding the sugar and then hold at that temp too to carb up (may take longer). Up to you.

Been a while since I've used priming sugar too for carb'ing.

kal