Originally Posted by BryceL
Good. Did you aerate our shake the carboy well? You need to get some oxygen in there for the yeast since the boil will strip all the oxygen from the wort. If you didn't you can probably go ahead and shake it now before fermentation gets going. If you already did, I would just wait it out a little longer and it should get going.
It's possible that it is fermenting, but the bucket lid doesn't seal perfectly - therefore, no bubbles. If it is fermenting, aeration would be bad. Not all yeast actually needs to be aerated. Danstar yeast doesn't need it - I don't know about Fermentis. Also, if this batch was topped off with tap water, some oxygen was added with the tap water. I'd hesitate to aerate it at this point.