Priming for Imperial Stout

I would have to say none...use corn sugar instead. It's much more reliable than DME for priming, and there's no advantage to using DME in either quality of carbonation or flavor. One thing you might want to consider if your impy is really strong (over, say, 1.080 or so OG) and has been in the secondary for several months, is to add some extra yeast to the bottling bucket. A high gravity beer left in secondary for a long time can be difficult to carbonate due to poor yeast health...adding a pack of dry yeast (it doesn't matter if it's ale yeast, champagne, or wine yeast) can help a lot.

------------>Denny

And if the added yeast is more attenuative than the original couldn't you end up with bottle bombs? I'm sure it's been done, but as a rule of thumb using champagne or wine yeast should be avoided, no?

For bottling, it's not really an issue. I prefer to use ale yeast, but have used champagne yeast with no ill effects. There's so little fermentables there, it doesn't much matter.

---------->Denny