A watched pot never boils

Something my old man used to say has been coming back to me several times over the last few months. As a kid I would be standing around waiting for something to happen or constantly checking on something as kids do, lacking patience ect. He would says either Patience is a virtue or a watched pot never boils. At the time it brought images of me wondering if I stood and stared at the kettle while it was boiling would it never boil? Anyway the reason I have been thinking about this lately is that brewing beer has a lot of waiting time. You have to wait for the water to get to a certain temperature, you have to let wurt boil ect... and while this is going on the voice of my Dad is saying inside my head "Ben, a watched pot never boils." And what is the relevance of this? On Saturday Chris and I made an all grain Dunkel. We picked up a wyeast 3068 yeast pack which we pitched into our brew. Usually when you pitch the yeast within 12 - 24 hours a layer of foam which is called Krausen forms over the brew indicating that fermentation is taking place. I checked the brew 24 hours after pitching the yeast and there was no foam. In fact the brew looked exactly the same as when I pitched the yeast. I thought, ok let's give this another day, don't stress yet... The next day (48 hours after pitching) I checked the brew again, still nothing. No krausen nothing, however I could see at the bottom of the fermenter a layer of yeast. My first thought was that I needed to get another yeast packet as maybe this one was dead? Before acting I jumped online and did a bit of reasearch and found that it is not uncommon, particularly when dealing with wyeast packets, for the yeast for take 3 - 4 days to become active. The reason is for beer to ferment properly it requires a certain number of yeast cells to get going. When you buy yeast packets or use dried yeast it has a low number, you throw it in the wurt, it has fermentables which the yeast starts acting on and next thing you know the yeast starts growing new cells ect. So the message I got from my research was "Don't do anything! Just leave it and be patient." So I left it alone, pushing the doubt aside in my mind. This morning about 80 odd hours, or almost 4 days after yeast pitching I had a look at the fermenter and just like magic a krausen had formed.