help with fermenting a mash

[charles]

so last night i finally got to what i've been planning on doing for months now and started my first batch. i've read the whole website numerous times as well as other sources(the online instructions on my yeast producers site) so i felt like, aside from experience, i was in pretty good shape.

now, to get to the point, i disolved close to six kg sugar in around the same number of liters of boiling water witch i added to an 18.9 liter jug that i'm using for fermenting. i filled it up to about 18.4 liters but i had shaken the water well and the cool water from the tap that made up most of it comes out very full of oxygen so i didn't worry about leaving too much room in the top. i let it cool for about four or five hours until the thermometer i have stuck to the side read just over 26C(79F) which, according to the yeast i used was a fine starting tempurature. i added most of my packet of 8kg turbo yeast, not the whole thing because it's enough for a 25 L batch, and added a little bit more water to help mix it in. i stirred it in until the whole solution was milky white and there weren't any visible clumps left and i slid the rubber cap over it and put the airlock on. i moved it into the closet that i'm going to keep it in and left it there and nothing has visibly happened since. it's not bubbling or anything. the turbo yeast is supposed to be active already and on this site it says after a half hour it should be bubbling. this was more than 13 hours ago.

thanks.