Botteling An Imperial Stout

[Mayo]

Hey

I have an Imperial Stout that i wish to bottle, but not quite sure about the best way to do it. Its 9.5%, FG of 1026 and its been sitting in secondary for about 3 months now. I was going to just do my regular thing by adding some dex and letting it carb up, but i was thinking of adding some live yeast at the botteling stage to ensure that it does carb up.
I have the original yeast that i used to ferment it sitting in the fridge. I was thinking of starting up a bit of it and mixing that in with the priming Dex.

Anyone done this / any positive or negative effects?

On a side note, anyone know how some bottle contidioned beers, especially Belgians, get that thick cloudy yeast layer in the bottom of the bottle?

 

[manticle]

My assumption is that the yeasty build up is because they re-seed after filtering with yeast. Same with coopers and all other bottle conditioned beers.

I haven't bottle conditioned but when I was looking into it a while ago I found a couple of references.

Palmer suggests 1/4 - 1/2 cup slurry. Brew like a monk suggests anything between 1 and 7.5 million cells per millilitre (but generally closer to a range of 1 and 3 million).
This page recommends an entire pack of dry yeast: http://www.brainardbrewing.com/blog/?p=39.

I don't know if any of that helps.