Good info for sure, but I wanted to add my .002 cents:
I "primed with Gyle" for a couple of years (I'm a notoriously slow troubleshooter)... and I finally determined that it wasn't worth the trouble. Because the fermentability of different worts is going to be widely diverse, it is quite unpredictable. Kai once posted a formula to accurately predict the amount of wort needed, which was way more complicated (but probably more accurate) than the formula I was using. Anyway, after years of bottle bombs and gushers, I gave it up and have been using DME with great results. However, I like that Denny has experimented and determined that Corn Sugar is just as good, if not better (and cheaper) than DME... I will probably switch to that. If table sugar gets more votes, I might consider that as well, however I am a tad nervous about that...