[color=blue]
> ... primed the bottles with the specified amount of regular table
> sugar and let them sit for 1 week at around 66F as well. And then cold
> conditioned the beer in a mini frig for two weeks. ...[/color]

It's possible that the beer didn't carbonate in 1 week at 66F. Table
sugar will take a little bit longer than corn sugar (but does just as
well). I'd warm them up to the high 60s again until the carbonation is
right. In the future, I'd allow AT LEAST 2 weeks for carbonation (tho'
it usually will be done sooner).

[color=blue]
> ... At the bottom of the
> empty bottle was a deposit of sugar. Does the sugar normally settle out
> during carbonation in the bottles or should it be fully dissolved?[/color]

As the other poster said, prime in a bottling bucket, about 4 oz by weight
for 5 gallons. Boil the sugar in a little water to dissolve first and
stir it in gently. Never heard of sugar in the bottom before... are
you sure it was sugar and not yeast. It is normal for homebrew to have
yeast on the bottom of the bottles... Taste the sediment to see if it
is sugar or yeast... When you pour, just leave a tad of beer in the
bottle so that you disturb it as little as possible.

Derric