This is something I have been thinking about for a while. I typically try to "copy" a recipe I find from craft brewer and other sites. It's easy to hit the OG by adding malt however hitting the FG is nigh impossible. Today I was trying to duplicate the SN Resilience recipe. My recipe comes out 5 points lower than the published recipe. This is pretty typical for me. Today I copied Ozarks Resilience recipe while I was creating my own. I was puzzled as to why his recipe was nailing the FG while mine was significantly under. Then I noticed he was using a custom attenuation. My brew sessions typically come out under the recipe editors calculated FG. For instance the Pale Ale recipe I have made five times has a target FG of 1.010. I typically hit 1.008. It seems that all of the "push" is to improve attenuation. Adding oxygen and yeast nutrient . . . My question is how do you leave more sugar in the final product? I hate to say it but adding a custom attenuation to hit a final gravity looks like cheating unless there is actually a way to decrease it in the real world. Wine makers stop fermentation by adding Sulfite. Is there a way to do this in the brewing world? What say ye brewers?