I usually ramp up fermentation temperatures for ales using US05 as follows: pitch yeast into 62 F wort, slowly ramp up temp controller to 66 F for 10 to 12 days, then set temp to 72 F for three days to finish. Cold crash for three days then bottle.
In the above scenario, would I use 66 F to compute the amount of priming sugar to use since that was where the bulk of fermentation took place , or would I use 72 F since that is the highest temp for the beer before bottling?
Thanks in advance for your answers.