Is there a problem?

am now working on my first batch of homebrew. I'm making a Belgian
White Ale. I bought ingredients from a local homebrew shop . At the
store's suggestion, I substituted the yeast with White Labs
Belgian Saison I (WLP565).

The fermentation was slow to start. I had the fermenter at 68 degrees
and it took around 12 hours for the airlock to start bubbling. After 3
days, the bubbling stopped completely. So I decided to rack into my
secondary.


It went into my secondary on Sunday and there is still no activity in
the airlock. My OG was 1.047 the gravity when I transferred was 1.018.


I'm worried that something is wrong here. Has my fermentation stopped?


Thanks in advance.

3 days of fermenting is pretty good. I've had some that only bubbled for about 24 hours and the brew was great.

I plugged in your numbers and you are sitting at about 61% attenuation. According to the White Labs website the attenuation should be about 65-75%. Someone with a little more experience might be able to tell you what the problem is.

GTFF

Some basic questions......what temp did was your primary during fermentation? What is the recipe? (how much unfermentables).
Otherwise, 3 days of strong fermentation is pretty good. I would have followed the 1-2-3 method a bit more (1 wk in prim, 2 in sec, 3 bottle) but some would argue a bit with that when you brew a Belgian. Maybe let it set in the primary a bit longer since clearing in a secondary is not a real issue when brewing a wheat beer. By letting set in the secondary, maybe you will get some more attenuation depending on your temperature. Have fun!!

The primary fermentation was 68-70. The recipe was;

4lbs Wheat LME
2lbs Pale LME

4oz Aromatic Malt
4oz Wheat Malt

Hops & Adjuncts
@ 60 minutes
3/4 oz Willamette

@ 15 minutes
1/2 oz Willamette
3/4 oz Bitter Orange Peel
1 tsp Coriander

@ 1 minute
1/4 oz Cascade
1/2 oz Bitter Orange Peel
1 tsp Coriander