I've made my last three recipes from "Beer Captured." Their flavors have been great, but instead of using priming sugar they called for boiling 1 and 1/4C DME and using that to prime instead. The first brew was an imperial stout, and it still hasn't carbed entirely. I figured that, since it's a high alcohol beer, and since it's like 18 degrees in Philly right now, that was to be expected. The second beer that I used the DME instead of sugar for was a rye beer. It's also taking a long time to carbonate, even though it's significantly less alcoholic. I'm about to bottle the next one (an Ommegang clone), and I was wondering if this DME business is worth it. I've read that the sugar used to carbonate doesn't make a big difference if flavor, is there any reason to use DME at all, since it seems to be carbonating so much more slowly than the sugar that came in my first kits? Or is it simply because it's so much more cold now than in September when I first started brewing.