Advice on Imperial Stout

[Spook]

I'm planning on a batch of IP to leave conditioning until next winter.
I know there are plenty of recipes - certainly I'll be checking out and choosing one from here, but I'd like advice on a few questions from anyone who's given it a go.
I'll be looking at at least 7.5 abv as a minimum - ideally around 9.
What yeasts would you gentlemen recommend to take the alcohol up to this level?
What length of fermentation time would I be looking at? (I normally leave my brews in the barrel for at least a fortnight to ensure they're done before priming and bottling). Would 'finishing it off' in demijons prior to bottling be a good ide? How long?
Same sort of sugar amounts for priming?
How long would we be looking at for a good maturation? (I know it gets better with age, but after what sort of time does it really mellow and blend into something special?).
Any favourite recipes?
Pointers, advice, experiences - good or bad?

Thanks in advance.

Spook

(Oh, now on my third batch of the Seymour Hopping Hare Clone - seem to have found my personal favourite.... )
(How do I add the tag at the end of the posts with the barrel/priming/drinking list?)

[Rookie]

I use S-04 on I S and barleywine. My last batch of barleywine weighed in at 10% and gives off the best head I've ever seen on a strong beer.
I had it in the primary for three weeks then aged it in a secondary for seven weeks before bottling.
The previous batch that I did hit it's prime at over a year in the bottle.

[Brotherton Lad]

I brewed about 5 gallons last July, using Yorkshire Squares yeast. It took 6 weeks to go from 1090 to 1020. Then I bottled it without priming. It has turned out well, but won't make it to the one year point because it will all have gone.

Because the last runnings were still reading 1032, I used the grist to make 4 gallons of 'small stout' with 300g of sugar, hitting 1042 after the boil.

[Hanglow]

Notty is great for big beers too

[critch]

i use notty on my i.r.s., works well imo

[Mr. Dripping]

Nottingham or S-04 will both do a job.
Mash low - 64 degrees, and use around 5% sugar to help with attenuation.
I prefer to bulk condition for 4-6 months and then I re-seed with S-33 for bottling.

[Ben711200]

(How do I add the tag at the end of the posts with the barrel/priming/drinking list?)

You need to go into the User Control Panel bit above and add/edit your signature

[Ben711200]

I used The Malt Miller's 'Ale Yeast 2' for a beer with an SG of 1.080 recently, with a small proportion of sugar in there and it managed 70% attenuation (about 1.023) which isn't far off, but higher than I'd have liked so that's one I wouldn't be as happy using for a big beer again.

[micmacmoc]

I used The Malt Miller's 'Ale Yeast 2' for a beer with an SG of 1.080 recently, with a small proportion of sugar in there and it managed 70% attenuation (about 1.023) which isn't far off, but higher than I'd have liked so that's one I wouldn't be as happy using for a big beer again.

just had exactly the same thing happen, twice. Only down to 1023 ish with ale yeast 2. Its lovely stout though. Must hide some away, it won't make the summer the rate I'm knocking it back.

[musojohn]

I used the WLP099 high gravity ale yeast for a double stout last year. Was only 1.078ish but chugged slowly all the way below 1.010ish.
I would mash low & use some sugars to get through the fermentation and make sure you get plenty of oxygen in there.
Seymour often suggests using a primary strain then adding a champagne yeast part way through fermentation.
But then the Americans do have a big thing about drying the holy cr*p out of everything (depends on what finish you like).

jamil on the brewing network advocates using yeast nutrients to aid a healthy fermentation. But that - equally - is horses for courses. [and i risk getting shouted at for mentioning it ]
Some i did were quite heavily overcarbonated. I would suggest underdoing the priming , depending how long you will be storing for. Any yeast will keep reducing the gravity further in bottle, so you'll get more Co2 there
Also you mention good maturation. That is only really acheivable with a warm phase for conditioning followed by coldish storage.
If it's warm and/or the temp fluctuates even by 5C (and i think the latter is almost more important) then it will mature (but also or spoil, oxydize) quicker.

Let us know how you get on.

[Pinto]

i) 9% is good - many RIS recipes sit around the 1.100 mark for OG
ii) As said, Notty works well, as does S-04. I used what I had in the brew cupboard and ended up with a dual fermentation strain of Safale S-33 and Mauribrew Y514 - went from 1.098 to 1.024 in a week, then got topped off with 75g more sugar, chewed down to 1.018 in another week.
iii) Mines been in primary for 2.5 weeks now - im just leaving it a while longer and keeping an eye on the SG - it hasnt moved of late so I think it's done @ 1.018. Will secondary for another 2-3 weeks then bottle
iv) Not sure how to approach the priming tbh - most likely going to have 50g of dark muscavado added before bottling (only a 12l brew)
v) Mine will be "dissapeared" into a cool, dark hole in the garage and left till at least Xmas '14 before getting touched