Exactly. The idea is to add the right amount of carbon dioxide into the beer, via priming, to achieve the right carbonation for the style.manticle said:No. Just take fermentation and conditioning temperature into account when calculating priming level. It's to do with the amount of carbon dioxide already in the beer.
It all relies on knowing the max temp the beer has reached prior to bottling.
I hope you bulk prime. It's so much easier to get consistent carbonation