Danstar Windsor for an IPA?
 

Has anyone used Danstar Windsor in an IPA? If so were the results good?

I normally use dry yeast and I prefer my IPA's to be malty and on the sweeter side but with a big hop profile kind of like Dogfish Head 90.

It might be interesting, but I'd never try it. The attenuation is too low.

If you like sweet beers go ahead, but I would advise against it.

Windsor is one of the lower attenuating yeasts. If you start around 1.075, you could end at 1.025, which, for me, would be way too sweet and undrinkable.

For me a good IPA would use a high attenuating yeast, use only a small amount of crystal, and have maybe a pound of sugar in the recipe to help dry it out. If you want to increase the sweetness, use some of the sweeter tasting malts like adding a little aromatic, or melanoidin.