I usually like to ferment my beers cool, which in general results in a crisp, clean palate--especially good for IPAs and most APAs. I would also do this my dry stouts (like Guinness). I might ferment an Irish Red at around 68F because I'd want some fruity esters in that beer. But as long as you keep it below 70F you'll make great beer.
Keep in mind too that inside the fermenter those beers will probably be around 4-5 degrees warmer than the ambient temperature during active fermentation.
On Deck: Master & Margarita RIS, Son of Bulgakov Stout
Primary: Kinger's Kölsch
Secondary: Punkin' Porter
Bottled: Alec's Ale, Alec's Ale X, Nut Very Good Brown Ale, Pliny the Elder Clone, Admiral Longshank's Oatmeal Stout