I love it and use it frequently. But it would be totally wrong for any kind of traditional stout. It's a Belgian yeast from Rochefort and has the typical Belgian banana kind of esters. You could make a Belgian inspired stout with it, although you might want to cut back a bit on the roast malt. But if you want to make a "normal" stout, you want another yeast. Why did your LHBS recommend the yeast?