[manyguns]

More help for this rookie please, I'm learning. Very weak looking kreusen. I did not aerate very much at all when I pitched the dry yeast on Oct 25th. Can I stir it up with a sanitized bottling wand? I don't have any yeast on hand to add. Or should I just leave it alone? Sorry for all the questions, but I don't want to screw up any more than I have. Don't know how to add a picture.

[Steve Ruch]

You don't need to areate when using dry yeast.
What yeast did you use?  Not all yeasts produce lots of kreusen.
Leave it alone.

[Robert]

Leave it alone.   Once fermentation has started you don't want to introduce any more oxygen.  And you know that it has started fermenting, I gather.   Moreover, dry yeast doesn't really require aeration, it has been grown in such a way that it brings with it everything it needs.  The appearance of the kräusen is influenced by a lot more than just the vigor of the fermentation.   At this point, follow the mantra:  RDWHAHB (relax, don't worry,  have a homebrew.)

[manyguns]

Thanks guys. The yeast was Safale s-04
I'll leave it alone. It's working, I was just concerned because of little foam.

[Robert]

S-04 doesn't seem to make a big head of kräusen.   And it's a fast fermenter, so after 3 days it may be winding down.  You could easily have missed seeing the peak activity if you blinked. 

[manyguns]

Well that could be. There is a kreusen line that is a little above the foam.