OK the recipe says OG = 1.048 and FG 1.010 but the gravity hasn't been at 1.010 for 3 successive readings. Do you stop it now - and hit the spec - or do you just let it progress until the yeast does it's work and you shoot past the target FG? How would you stop it anyway? Just rack it off the yeast? Is there any other way? - Asking for a friend lol. It has always puzzled me as to how you can (accurately) determine the FG - there are so many variables that we amateurs can not control as well as the big guys. Does it matter? Who cares as long as it tastes good - except that it's twice the strength you expected. Hic.