I brewed my first batch last Sunday (a hefe) and I moved it the secondary this morning, but there was no kreuzen when I opened up the primary. Is that an issue?
Do you mean that there was no evidence of a krausen at all? Not even the dried out ring around the side of the fermenter?
How's the gravity? Also, i would recomend against putting a hefe in a secondary. They are supposed to be yeasty and drank young.