typically with a cream stout, I ferment 2 weeks, secondary a week, and bottle condition for 3 weeks and it will turn out nice...thats as long as you arnt going for some crazy imperial stout or something...
Yeast, Nottingham or Munton's. For a stout you arnt looking for lots of esters or anything, so a standard ale yeast works nice.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.