So go ahead and take the carbonating bottles and put them all in the fridge then bring them out again to condition and finish carbing?
Don't use the actual temperature of the beer at the time of bottling when doing your priming sugar calculations. Use the highest temperature that the beer sat at with an airlock after fermentation was complete. CO2 will reach equilibrium at the warmer temperature and exit through your airlock. Some of what is in the headspace may reabsorbed at cold crash temperatures, but nothing of significance especially if you've secondary'd.The colder the beer is, the more CO2 remains in the beer and therefore you need less priming sugar to carb the beer.
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