Thanks for the help, I must've read or heard something about yeast not being able to carbonate come bottling time if it sat in the carboy for too long. Since that isn't the case, I'm gonna try and hold out as long as possible, at least 3 weeks to a month before bottling. I was pretty obsessive about keeping everything sanitary, and I tasted the brew during the transfer. It had kind of a fruity taste at first then a strong coffee flavor at the end, could be pretty promising. Not really sure what to expect though because all though I've had many a stout, I've yet to taste a commercial offering of the Imperial variety.
"drink with good friends, or good-looking strangers"