Amount of Priming Sugar relative to temperature

[LordEoin]

I used always go with a 'grams per liter' calculation when priming and it was never a problem.
I moved over to fliptop bottles and everything started getting overcarbonated.
I reckon though that I must have started cold crashing my beers at about the same time and this is what's caused the overcarbonation.
Looking at the Carbonation Calculator, the same brew would take 75g of priming sugar @6° and 120grams @20°C.

My question is:
How does this actually work? Is it simply because the cold beer soaks up more of the gas?
If I had 2 exact same beers brewed with nottingham at 16°C and split the batch, cooled one half to 6 and left the other at 20, would I be priming the cold half with 37g and the warm half with 60g?

[mr hoppy]

Is it simply because the cold beer soaks up more of the gas?

Yep. Mind it's about the serving temperature as well as the storage temp.

[Qs]

I've been bottle carbing to the fermentation temp rather than the cold crash temp. My beer certainly hasn't been over carbed, if anything I'm going to up the carbonation level for my next batch (which I just stuck in the fridge for the cold crash just now).

How long are you cold crashing?

[LordEoin]

Cheers andrew.
That depends on the beer Qs. If it's already pretty clear just a few days, but usually a week or so.

[Qs]

Hmm my PA is pretty murky looking but my OH wants it out of the fridge by Wednesday. Using the family fridge is a bit of a nightmare.

[LordEoin]

I imagine it would be. Just bottle it and it'll clear in the bottle

[Qs]

Yeah that'll have to do. Was considering gelatin but it looks to be dropping ok. It'll do.

[LordEoin]

If it's cold, try hitting it a smack and you might see some extra drop out