As Yooper mentioned, I prefer bottle aging over bulk aging. The main reason for that is the fact I don't have a lot of room for fermenters, and my house is extremely hot for at least half of the year. I don't want a secondary taking up space in my fermentation chamber for months. The only problem with bottle aging is you have to be very sure that the beer is finished. As mentioned earlier in this thread, you'll end up with gushers or bombs if you don't. For this reason I leave my big beers in the fermenter for at least 4 weeks, as compared to just 12-14 days for regular gravity beers.
As far as yeast goes, I don't have a problem with bottle conditioning, since I go straight to the bottle. If I bulk aged I would likely pitch a little high gravity ale yeast on bottling day as opposed to champagne yeast. That's just me, though...
Another thing I would reiterate is something Yooper touched on which is ensuring you don't have much if any headspace if you intend to bulk age. In that case I recommend making 6 gallon batches, so after trub loss you end up with enough beer to top off the secondary as high as possible.