Windsor is a notoriously lazy yeast, and a pretty poor attenuator. This is fine if you use it on the right style of beer. I like to make my Wee Heavy using Windsor.
Because active fermentation raises the temperature of the brewing liquid, it's best to use a temperature controller in combination with a refrigerator or freezer to manage the temperature properly. What happens to yeast under heat stress is that it produces a LOT of fusel alcohols, diacetyl, acetylaldehyde and all sorts of funky flavors. This is due to the stress the yeast is under fermenting so warm. The beer is likely to have a lot of fruity flavors such as banana, clove, green apple, butterscotch and funk. Your best hope is to give it three weeks in the primary on the yeast cake to help clean up a few of those flavors but I wouldn't be surprised if you wound up with a Belgian-like beer rather than the nut brown you're after.