I also find that if you don't treat your yeast right, you can easily end up with a stuck fermentation before the yeast actually hits its full attenuation.
degassing primary, and staggered nutrient additions do wonders for yeast health, but as stated you also need to use the right ratio of honey and a yeast that can 'get you there'.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10