Right. No matter what type of beer, carbonate your bottles at room temperature. Lagers are usually stored for an extended period, usually at cool temps. But for at least 3 weeks after bottling, keep the bottles at room temps.
Regarding ales and lagers:
Ales (incl. stouts) use top-fermenting ale yeast, and lagers use lager yeast. That's how the beer world is split. Stouts (most) use ale yeast. So, most stouts are ales. There are a few that are fermented with lager yeast, but it's not common.
Ale yeast ferments great at above 60F, and not much below that. At these temps, characteristic aromas and flavors are created by the ale yeast. While we beer knurds love the flavors of ales, for the most part General Q Public does not want that much flavor. This is the reason for lagers.
Lagers (i.e., bud miller coors) are fermented with lager yeast. Lager yeast will ferment just fine at ale yeast temps, but unlike ale yeasts, the lager yeasts will also ferment at lower temps, 45 - 55F. At these lower temps, much less esters are produced, meaning the characteristic ale aroma and flavor is missing. Light, clean & crisp. If you want a beer you can drink a LOT of, you want a lager. Think pilsners, octoberfest, light lagers (BMC). Lagers are traditionally stored for long periods of time (this is the definition of lager), but I seriously doubt a keg of bud spends much time aging
