Well, the beer finished fermenting a couple days ago, and I just transferred it to the keg. Fermentation went really well; I was lazy and pitched it on the full yeast cake from a best bitter instead of washing the yeast, so it took off fast. Started at 1.086 and went down to 1.027, which is 7.8% but only about 66% attenuation. The yeast says 68-72%AA, so I guess it's not too far off.
Only problem right now is that it seems a little sweet. The Bitter predecessor tasted similarly out of the fermenter, but when it finished carbing the acidity was just right to balance out everything. Still, it's only calculated at 42 IBUs... I think I'll probably up the bittering addition next time. Malt balance tastes great; it should be a tasty beer, at least. If needed, maybe I'll grab some of the IsoHop extract from MoreBeer or somewhere and add it to bring up the bitterness. At least I have options if I need them.
After it's carbonated and ready I'll see about oaking it. If nothing else, I may pull off a quart or so and oak that just to see how it does.