I use
SAFBREW T58 DRY ALE YEAST @ Williams Brewing. Here is the link for the stats
http://www.williamsbrewing.com/pdfs/y09.pdf.
Per the web site : Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v.
My friend turned me on to this for Belgian beers. I have a 12% Quad that is nicely carbed.
Rehydrate dry yeast for bottle conditioning and you will should see good results.
If you are bottling an ale and do not want any Belgian flavors here is a seasonal yeast from Wyeast that might work out well for you.
Like mentioned before, look at the yeasts available from White Labs and Wyeast and look for alcohol tolerance and low flocculation. The low floc will keep the yeast in suspension to get the fermentation done.
Lastly I would keep the bottles stored at 70-72 or the top end for that yeast strain, for 2 weeks to encourage the yeast.
Wyeast Laboratories : VSS : Private Collection of Brewing Yeast for making Beer
Wyeast 9093-PC Imperial Blend
Beer Styles: American Barleywine, Imperial IPA, Imperial Red, Imperial Brown, Imperial Porter, Russian Imperial Stout
Profile: This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish.
Alc. Tolerance 12-14%
Flocculation low-medium
Attenuation 75-80%
Temperature Range 68-75°F (20-24°C)
Good luck and bottle some huge Wee Heavy, Belgian Quads and massive RIS!!!