Hi there. I've just discovered this forum, so this is my first post. I've been brewing beer (and wine) for decades, but usually the simple way using kits in cans.Now I'm working my way through a Pilsner recipe from John Palmer's book, "How to Brew". The procedure specifies fermenting for two weeks at 10°C followed by lagering for five weeks at 5°C. I managed to get fairly close to this (probably around 13°C and 6°C respectively, plus or minus a couple of degrees). I've now brought the brew indoors (it's been lagering on my deck) and am preparing to prime. I'm going to use ordinary table sugar, but the question is how much? This is a nominal five gallon batch in a 23 litre carboy. The brew comes up to the shoulder of the carboy, so I'm estimating that it's about 21 litres. The yeast has settled quite well, although the beer is still quite cloudy (I can just see the shadow of my hand through the carboy) so I'm assuming that secondary fermentation will pick up in the bottle once the brew has warmed up a bit and I've added the priming sugar. The priming calculator is rather vague about what temperature I should choose for the calculation. If I choose 110 g of sugar, I get 2.7 volumes with 21 litres at 6°C and 2.4 volumes at 13°C. This seems reasonably safe. Can anyone with experience of Pilsner and lagering provide any insight? Thanks!