Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, but my latest blew me away -- it was somewhere around 1.000! I couldn't believe my eyes.
Has anyone else seen an FG so low?
(BTW, the yeast was Wyeast 1762, and the SG was 1.066, and table sugar contributed probably only about 1.010-1.015 or so. The grain was all pilsner, and I mashed at about 65 C.)