Thanks for the suggestions! I'll try Windsor and add carapils. Two more questions though; how much of the carapils should I add and is it safe to assume that Windsor is a good yeast for stouts in general?
Can't comment on the carapils. The yeast however... There's all sorts of choices in yeast- especially if you consider liquid yeast. You must examine the characteristics of each- some will perform better than others in varying conditions. For example if you advance to grain brewing then there will be more options in controlling the wort profile and fermentability.
For your current situation brewing with extract, Windsor is a good choice. You certainly could use a liquid yeast like WLP004 (Irish ale yeast). So I'd say yes to your question, though you have plenty of other options.
As EHall suggests conditioning time really makes a difference with those dark beers. I had a stout that was very sub-optimal at one month but letting the keg sit for six months changed it dramatically. It turned into something awesome! To think I almost tossed it...