I can’t seem to find any information that I feel like I can trust on the amount of priming sugar to use if I cold crash my homebrew. I have heard you need less priming sugar, but the calculations I’ve seen haven’t been reliable. Also some say not to worry and it might take a little longer to carbonate. This is probably the most confusing thing I have tried to get info on in almost two years of homebrewing. I don’t keg yet, which really makes it worse because it seems like most people offering knowledge do. I’m just scared of getting bottle bombs or 48 flat beers.
The Wizard fields questions on priming cold-crashed beers and the technique of kettle souring.