So every beer style has suggested FG range -- when I started brewing I would let the wort in primary ferment until it was in the suggested range - then rack to secondary for a week and then bottle. This seemed to work well and I brewed many a balanced and malty good brew.
Then another brewer acted quite surprised that I didn't let the wort sit on the for at least a week or so and let the yeast ferment until they were done.
So for the past few batches I've done that with the difference being that my FG's are consistently down around the lowest ranges of 1.009 or 1.010 where in the past for say a basic amber ale my FG might have been 1.015 when I stopped fermentation on hitting the FG range ----- its now down around 1.009 or 1.010
Any consensus on this ? I know that the lower FGs are going to be higher in alcohol and the beer is supposed to be drier in taste. I prefer my beers balanced (more or less) and malty .... what to do ?