A couple of threads have recently questioned how long fermentation should last.
Since I have way too much time on my hands lately, I was doing so more research and found this from White Labs:
Whitelabs: Attenuation And Flocculation
Noobs and others may find it interesting.
In addition, might want to add Attentuation & Flocculation to Distilling Words For Newbies
Yeast: Fermentation, Attenuation & Floculation
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