Stour fermentation temperature

I just brewed a Cream Stout from Midwest and wanted to know what temperature you would suggest I set my fridge to ferment at? I pitched a Sarfale S-04 yeast. And had an OG of 1.040

The manufacturer recommends 15C-24C. https://www.homebrewtalk.com/f39/temp-questions-frementation-204801/#post2389553 I like to ferment on the cooler side, as I don't like the fruity flavors the higher temperature imparts. I'd set my temperature to whatever I need to get the fermentation to stay at 60-65.

What is the typical temperature difference of the brew and the ambient refrigerator temperature?

It depends on the type of fermentation you get: if it is vigorous, you'll likely have a higher temperature inside the fermentation vessel than if you have a beer that chugs along for 2 weeks. With S-04, a lot of people have success fermenting in the lower range. I would put my fridge at 60F and forget about it, only increasing the temperature by a degree or two if the fermentation seems sluggish.

I'm using S-04 in a stout right now and it went gangbuster at 60F ambient temp in a swamp cooler. You'll like S04, it smells absolutely amazing when it is fermenting.