I didn't mean any disrespect either. I can see into the fermenter, have temperature control, have brewing software, and take hydrometer readings going into the fermenter and before bottling.
Some of my Safale US-05 recipes did not have a whole lot of krausen, but they all had some. I had one circumstance where I knew the yeast was bad because I had nothing after 24 hours. I went to the store and pitched another pack after finding some alcohol to sanitize with (I had dumped the Star San), and life was good.
When I started, I drove myself nuts overthinking things until I had a brewer tell me, "Hey, you are homebrewing. It is supposed to be fun.". After that, I still drove myself crazy trying to make recipes, but I am comfortable with my process. If something changes, and I screw up, I try to learn from it.
If you use healthy yeast, aerate, and have a good environment, you should see some, maybe not a lot, but some krausen within 18 hours or so. I haven't had bottle bombs, knock on wood, waiting 14 days, using the proper amount of priming sugar, and filling only to a certain point on long neck-bottles.
I am also only trying to make a point of "relax, it is homebrew" as well. I am hoping not to come across as arguing with anyone or being disrespectful.