Any time you try to determine fermentation temperature look at the specific yeast you use. A stout is an ale but not all ale yeasts are created the same. I find that the danstar nottingham that I use in stouts performs best when the ambient temperature is 60 degrees. So Belgian and Saison yeast give good flavor in the upper 70's. Hope this helps.
"An intelligent man is sometimes forced to be drunk to spend time with his fools."
Primary: CDJ IPA #1, Sea Cow Pale #1
Bottle: Scroatmeal Stout, Kolsch, Honey Blonde, Imperial Stout, Raspberry Stout, Blackberry Stout
Keg: Pumpkin Porter, Vanilla Porter
Future: Irish Red, Centennial Blonde, White Ale, Whiskey Imperial Stout #1, Saison #1