YES...DME definately takes longer....you will need to let them sit in room temperature longer....any beers you had in fridge you will want to let warm...then turn upside down to kinda re-suspend yeast, and turn the, back upright of course
Not in my opinion......but I really wouldnt know as I have not used DME for carbonating. Some people are "purists" and want to use DME just like the recipe....but I do not know how it would matter tastewise......
Yeast needs Oxygen or equivelent nutrients to metabolize DME.....
Yeast does not need oxygen to metabolize corn sugar (dextrose)
AND of course your beer should have no oxygen in it when you bottle as the yeast used it all up during fermentation
Yeast will metabolize DME without oxygen but it needs equivelent nutrients to do so...which takes longer for the nutrients to develop.....this is the reason for the longer time to carbonate with DME
I think a solution in the future......if you want to use DME....would be to add some dried yeast at bottling time because dried yeast has the nutrients required stored in it already.