Suggestions? Huge Oatmeal Stout - fermentation help

[renderit]

I started a batch of Oatmeal Stout with an OG of 1.074 on 12/5. I would like to get it down to the 1.014 range. It was pitched with a starter of Windsor dry yeast. I expected the Windsor would not take it all the way down and I would add Nottingham dry on 12/10 (which I did). Before adding the Notty the SG was holding in the 1.036 range and the krausen had fallen after 4 days.

I am not seeing any activity. Would you expect a second active fermentation? The SG is falling - it is at 1.024 as of a few minutes ago.

Do you think this will work.

 

[Nateo]

If the SG is falling, then you have fermentation. You probably won't see any krausen again, but the yeasties will keep eating away at the sugars.