# Why does the temperature of bottle conditioning determine the amount of priming sugar?

When using CO2 calculators or the nomograph on Palmer's site we see that depending on the temperature of your beer, you use a different amount of priming sugar in order to get the same effective carbonation. Why would temperature effect the amount of CO2?

My (incorrect) logic goes like this: You put "X" number of yeast cells into a bottle with "Y" amount of food. When the yeast are done, you have "Z" CO2. So if you do two bottles, both with X and Y counts, and one bottle is warmer, then all of the food might get consumed sooner (presuming both temperatures are keeping the yeast happy), and you get Z CO2. But the cooler bottle, once all the food is gone, should also have Z CO2, not Z plus something.

So what is going on that changes the food to CO2 ratio when temperature changes?

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It's not the temperature of bottle conditioning, it's the temperature of the fermented beer that you're adding priming sugar to. – baka Jun 10 '12 at 16:33