If you want thick and creamy, use the 1335. 007 will leave it a little dryer. Both should be able to withstand 10% ABV. If you need to go to 11-12, 1028, 1762, 1728 and 1056 should be able to get there without getting you as dry as 099. The beer will age "faster" in bulk than in bottles, although either way is fine. Adding half a pack of champagne yeast at bottling will ensure carbonation up to 16% ABV.