My brew partner was told by the LHBS that DME should be use for priming. Their theory was that the yeast would be "used to" that sugar. They recommended using 1.25 cu for a 5 gal batch. The beer that we tried this on is a Lemon Coriander Wheat. It has been conditioning for 18 days and the results are dismal at best. Some head on the pour with little retention and no carbonation on the palate. The flavor is fine. Now for the questions; Is DME an adequate sugar to use? Did we use enough? Does it take longer? Should we resign ourselves to drinking under carved beer for this batch?