I am going to have some stout to bottle later in the week - the original gravity was 1045 and it seems to have settled at 1013-1014 - was that a good fermentation or should i have been looking for final gravity to be a bit lower?
How long has it been fermenting? I would say that it's close. I had a wheat that started the same as yours then I transfered to a carboy at 1012, two weeks later when I went to bottle, it was 1010.
Depends on your ingredients and the yeast you used. Most yeasts attenuate around 75%, which would give you 1011-1012. So 1013-1014 could be fine; if it's been there for 2-3 days straight, it's done.