The level of attenuation that one can achieve with Windsor is saccharification rest dependent. As mentioned above, Windsor is maltotriose challenged; hence, one needs to shift the saccharification temperature into the 146F to 148F range in order to increase mono and disaccharide production and limit trisaccharide production.
With that said, Windsor and Nottingham go together like two peas in a pod. In fact, I often wonder if the strains where isolated from a mixed culture.
Of all of the dry cultures that are available today, the strains that seem to handle aerobic propagation in a bioreactor the best are S-04 (Whitbread "B"), Nottingham, and Windsor. I have given up on Fermentis US-05 (Siebel Bry 96) and Lallemand Bry 97 (Siebel Bry 97). They are just too hit or miss in dry form when compared to cultured versions of the same strains.