Generally the lower the temp the better. It's not brew dependent, it's yeast dependent. 25º C is too high for most yeast strains, (you'll get all KINDS of wacky off flavors from stressed yeast) ideally 21º or lower is perfect.
I'm just going to pile on and confirm that lower temp is better. I'm a relative noob with 17 brews behind me, and the best beers I have made were all fermented at 55 degrees Fahrenheit (12.7 Celsius) or lower.
for big beers, I like to start on the really low end and then let it warm up a bit (though just into, say, the middle range of the temp range given; again, it depends on the specific yeast strain) once fermentation has slowed to help drive the full attenuation and dry the beer out as much as possible