I know, I am still in the dark ages by still bottling.
I have not been able to find a definitive answer/reasoning on the temp to use when bottling. Carbonation tools need a temperature to calculate the amount of sugar to bulk prime. I have been using the temp of the fermentor at time of bottling. Years ago, I used to use the fridge temp, since that is what I was going to serve the bottles at.
I worry that using a higher temp (room temp, fermentor temp), the bottles will be over-primed. I have had a bunch of violent gushers and have (I think) ruled out the usual suspects (infection, sanitation). I use Beersmith to calculate the amount of sugar and usually target around 2.2-2.4vols.
Any advice would be greatly appreciated
Hopmonkey