I'll wait well into the boil to pop the top on a bottle of homebrew; and then it's usually only one with a sandwhich for lunch. I figure the hardest part is the mash, that requires the most attention from me and now that's in the past.
By the time I get to the boil it's lunch time on a Saturday and if the weather's nice it seems a shame not to partake of a previous brewing effort. I find that if I have more than just 1 or 2, then clean-up gets put off until the next day and I hate cleaning up hops and junk that have dried on the sides of the kettle.
+1 to that!
I write a Brew Day Sheet every time I brew so every step is clear including timing, amounts, etc., I actually include the following instruction: "When it comes to a boil, start the xx-min timer and have a homebrew!"
P.S. - That Brew Day Sheet has saved my butt a few times after a pint or two -