Beersmith Carbonation question - effect of temperature?

[integersmirk]

Hi

I have just started looking at carbonating my brews by adding sugar to the whole batch and then bottling, instead of putting sugar in each bottle.

Beersmith has a Carbonation section which calculates how much sugar to use based on 2 variables - level of Carbonation desired, and the temperature of the beer.

Blimey.

Temperature of the beer when the sugar is added? Temperature of the beer whilst secondary fermentation happens? Why does temperature affect this?

For example, for 1.5 "Volumes of Carbonation" if the beer is 8deg then you use 18g and if it is 16deg you use 44g. What happens to the extra sugar? Why does the yeast need more sugar at 18deg than it does at 8deg - to achieve the same job?

To say nothing of my confusion about what level of Carbonation I want... "Just right" please...

Your help appreciated - hoping to bottle today :)

[integersmirk]

That makes perfect sense :)

So the yeast is not doing the same job in each example - the amount of work to be done depends on the temperature at the time.

Thank you!