Priming sugar calculators all have a dependency on temperature as different temperature worts can hold differing amounts of dissolved CO2. Question is, if I've "cold conditioned" an ale, what temperature should I use in the calc? For instance, my latest fermented at 62F for two weeks, cleaned up after itself at 68F for one week, and is now cold conditioning at 48F. What temp do I want to use when calculating priming sugar?