No fermentation?

I also recommend reading "how to brew" by John Palmer. All this information is covered in the book. Most important you learn why you are doing what you are doing. For instance why is 68 degrees better than 72 degrees? You'll learn how temp effects fermentation. If you use a different yeast strain what temp do you want to ferment at.

Since you're are using dry yeast did you rehydrate? Not required but can help to ensure the yeast is viable. How old was the yeast? How did you store the yeast after you bought it?

Hopefully you'll open the bucket and see active fermentation then you don't have to worry about the above questions.

The next thing is you'll want to learn is how to determine if the beer is done fermenting. Just because bubbles stop or the krausen falls off doesn't mean its 100% finished.

 

Yes, it means fermentation is under way and may be winding down. Leave it alone for a week or two, then take a gravity reading. Then take another 2-3 days after that.

 

I would leave it in primary.

 

Read the section "my first extract brew" and go from there. You're gonna need more time than doing the boil for sure. During the boil you should be setting up everything for the next step and cleaning anything you don't need anymore. That helps to shorten your brew day and make it more fun.

 

I'm having a similar problem with the Blonde I brewed. I don't see much of a Krausen, and I was getting bubbles for the first 12 hours, but then nothing. It has been fermenting for almost 2 weeks now in a glass carboy.

I can take a pic when i get home if that helps but it doesn't appear to be doing anything. Can I add more yeast?

 

I would recommend that you take a gravity reading now. Maybe your fermentation is complete?

Cheers!