jgbrown - Just promise us that you have / or will get a hydrometer and use it to measure the final gravity. Then start to use it religiously until you can use "the force" to "Grok" exactly when fermentation is done, then wait a week to transfer to secondary, or three to bottle.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.