My second beer brew has pretty much finished its primary fermentation. It started at 1.044 and is currently at 1.014... I don't expect it will go much further.
Having brewed numerous wines I understand that yeasts are capable of getting as high as 15% alcohol by volume before starting to be killed by the very alcohol they are making.
By my reckoning this beer brew is currently sitting at approximately 4% but clearly there is quite a bit of sugar left in the brew for the FG to be over 1.014.
Reading around, it appears that this is perfectly normal - pretty much all beers finish well above 1.000.
So... Why does fermentation stop before all the sugar is used up?
Additionally, how do you determine a 'target' FG? Is this something I can do? At the moment I'm still doing extract brews but would like to move on to grains before too long.