I fermented a pseudo-lager with Nottingham at 14°C and didn't see one bubble!. The best way to be sure of any activity is to take a hydrometer reading to compare with the OG.
I think you have probably under pitched. Despite what Wyeast say about their yeast being pitchable straight from the pack I always make a starter, the cooler the fermentation the larger the starter. Commercial breweries pitch at the equivalent of 100gms per 25lts according to Mr Wheeler but thats probably a touch OTT for the home brewer.
I would raise the temperature to the top of the scale for that yeast, its just a case of waiting for the yeast to multiply so all should be fine.
Planning: To malt some barley, a lager, some single hop pale ales
Fermenting: Malty bitter
Maturing/Conditioning: Galaxy pale ale
Drinking: Nelson Sauvin pale ale, Smoked porter, Pseudo-lager, Centennial pale ale, Oatmeal stout & shop bought stuff