Since forever, I don't use a priming sugar calculator, I prime with 1oz of priming sugar per gallon of beer. Dilute with half cup water, boil for a second, rack beer on top, and then rack beer into bottles. It always seems like my beers are slightly flat, even though I'm using more sugar than the calculator is prescribing... It pours well, and has a decent head on it, but after about 10 minutes the beer isn't really all that carbonated. I also usually bottle straight from cold crashing. Does the beer going into bottles around 40ºF cause any lack of carbonation? My only two options I can think of going forward is lettering the beer warmup to room temp before bottling, and using more priming sugar. Thoughts?