Fermentation, stop it or let it naturally finish

[confounded]

I have moved to AG recently and only on my second brew. With kits fermentation used to stop around 1014-1015 at best despite rousing etc. Both my all grain brews have gone below 1010 untouched. My second one is a Summer Lightning clone ( I am brewing having started at a lower OG (1040) because I did not want the 5%) I am already at 1010 which is what the recipe specifies (albeit based on the higher OG start of 1049). Do I let the fermentation play itself out on its own or would you recomend halting it where it is. This would give me slightly over 4% which is what I was aiming for.

It is just I have never had to stop my brews from fermenting so just looking for some advice on whether to do it and so tips how to do it best?

[steve_flack]

Let it do what it wants. Unless you keep your beer cold/filter/chuck in a ton of sorbate etc it's going to do just that anyway -except it will do it in a keg or a bottle which might be a bad idea.

[confounded]

Let it do what it wants. Unless you keep your beer cold/filter/chuck in a ton of sorbate etc it's going to do just that anyway -except it will do it in a keg or a bottle which might be a bad idea.

Thanks Steve for the quick reply, I will give it longer then.