Originally Posted by WiseEyes
I would pull it now if you don't want the gravity to go down much further.. By pulling it of the yeast cake you will slow down Fermentation. If you can it might be beneficial to cold condition it as well.
You cant exactly stop fermentation by pulling it off the yeast cake. There will still be yeast left in suspension that will eat away. Additionally you are asking for trouble by attempting to stop fermentation if you are planning on bottling. The yeast will pick back up and you have bombs on your hands.
Best to let it go where it will go. You fix FG by proper mashing techniques and proper yeast selection and pitch rates.