So, I am getting ready to bottle up my Barleywine, and have some noob questions - all my other beers have been kegged.

1.  I have Table Sugar and DME.  The calculator I used has values for both.  Any advantage using one instead of the other?  Which of the two would you recommend?  Would you recommend something else?

2.  The beer has been sitting in secondary for about 3 months now, should I add any yeast before I bottle, or is the little amount of yeast still in suspension enough?  Other posts I have seen range from "Meh, can't hurt" to "Yes" and "No need".  The yeast I am thinking about adding is US-05.

3.  It's FG is about 1.020.  Any need to factor the residual sugars into the priming sugar equation?

Thanks!

If your ABV is over 8-9% (I assume it is on a barleywine) and it has been sitting for 3 months, I would definitely add some US-05 for bottling.  I have heard good things about DME priming, and have also heard it doesn't matter at all, and that table sugar works faster/easier.  So its your call on that one, I doubt it makes too much difference either way.