36hr. Fermentation???

Made my first extract kit. Followed the directions to a tee. I put the wort in the fermenter at 5pm on Sunday, bubbled great for about 36 hours and stopped.

I checked the temp. and it's 72ºF. It is now wed. with the second day on fon activity. Is something wrong? Should I transfer it to the secondary fermenter? Do I need to pitch new yeast?

The only way to really know for sure is to check the SG a few days in a row. If it stays pretty constant, then you're probably done fermenting. 36hrs seems pretty quick to me, though.

Your most likely fully fermented.

You're most likely done. 72 is pretty warm so you will probably have some off flavors. Leave it alone for a couple of weeks and let the yeast clean up after themselves. It's hard to wait but you will be glad you did.

If it's a normal alcohol beer, most of the heavy fermentation could be over in 36 to 48 hours if everything was just right. It's probably still working, just at a much slower pace. I'd let it settle for a few days, transfer to the secondary and relax for a week or two. Take a hydrometer reading when you transfer it to the secondary and check it again in a couple days to see if it has changed. I'm sure your fine.

The safest and best bet is to leave it in a the primary for 3-4 weeks and then bottle.