Now go over and get your yeast that has been growing and pour it into your wort and place the lid back on top of the pail. Put the pail in a nice warm place out of the way from direct sun. And leave it alone.
Do not clamp it shut, unless you have an airlock for the lid. If your lid has a rubber O-ring, this is enough of a seal to keep the bad stuff out of your wort and let the CO2 escape. If you clamp the lid down and do not have an air lock, your lid will bubble up several inches and end up popping off, leaving a huge mess on your ceiling. My first time I did this I thought I was going to explode, that the lid had stretched so much within the first 2 hours. I kept burping my lid because I didn’t know what else to do. So, I eventually went back to the local home brew store and asked about this and owner just told me to let the lid sit on the pail. I was so nervous I was going to have beer sprayed all over the kitchen.
Now wait 5-7 days for the fermentation to stops the primary fermentation stage. Try not to peek to much, but go ahead and see what it looks like inside to make sure it is fermenting after a day or two buy just lifting the lid up a little bit.