Our first response to this questions is, "Are you fermenting in a plastic bucket?" 8 times out of 10 when we get this question the problem is that the lid is not securely fastened onto the top and the CO2 is coming out of the crack in the lid and not through the airlock. Our lid does not include a gasket for sanitary purposes. Make sure the lid is "snapped" into place evenly around entire circumference of the bucket. If the lid is not the problem, we will want to know your gravity reading (you will need a hydrometer to take a gravity reading). Sometimes with the right yeast strain and temperature, a yeast will ferment so fast, that fermentation completes before you check your fermenter for activity. On the flip side, If the gravity hasn't lowered from the original gravity, we will want to know which yeast strain you used and what temperature you pitched at. Note: All lager and ale yeast strains behave differently. Even the original gravity of your beer can affect the lag time of your yeast to start fermenting. The amount of nutrients like oxygen, zinc, nitrogen and can affect yeast strains behavior. To play it safe, always make a yeast starter aerate your fermenter with oxygen, and always use temperature control. Many brewers blame yeast freezing in transit. It is actually very rare for yeast freeze and completely die in shipment. It does happen occasionally. If it does you will need to make a yeast starter or pitch a fresh pack. For a couple dollars it's worth keeping a dry yeast in your refrigerator just in case.
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