Welcome to a great hobby!
You will have to prime with some kind of fermentable sugar to carbonate. A simple sugar like table sugar or corn sugar is most commonly used. Check out the Kegging/Bottling forum for lots of information.
FG has been hit. Tastes a tad yeasty still. Hoping a 2-day 34F cold crash will knock out the yeast and clear it up. Now keg or bottle, that is the question...
What difference would using two row make instead of pale ale malt, as the original recipe calls for?