I have just finished the primary of my Belgian Triple and have started the secondary which will be 4 weeks at 8 degrees C, which according the book "Brew Like A Monk" is what Westmalle Monks do for their triple. I am trying to work out my next stage which will be bottling. Westmalle aims for 3 to 4 volumes of C02 per liter in the bottle, which is high. Should I go that high or go for something safer like 2.5? I will be using ex Belgian beer bottles which should be strong enough. Using the Brewer's Friend calculator for the amount of sugar to prime with you need to enter a temperature. What should I enter because my primary started at 19.5 and ended at 22 degrees, but my secondary is 4 weeks at 8 degrees? Westmalle also use yeast for their bottle priming at 2 million cells per milliliter. I'm not sure how I could measure 2 million cells without a microscope and be good at counting! I saw on another forum that 0.4 grams of dried yeast per gallon of beer would give you 2 million cells. So for my 21 litre batch (4.4 gallons) that would be 2 grams of yeast. The Brewer's Friend app does not have a calculation for bottle priming yeast, only sugars. Can anyone confirm the calculation I saw elsewhere is correct and if adding yeast during bottle priming is necessary? Finally, I have bought some Fermentis T58 if I do need to use yeast for my bottle priming. However this works within an ideal temperature range of 15-20°C, but I was planning to bottle condition at 12 degrees, which is too cold. Should I start my bottle conditioning within the T58 temperature range for a couple of weeks, then for the remaining time drop the temperature to 12 degrees?