Ongoing Fermentation

[Ermir]

Last saturday I brewed a Ginger Saison Dogfish Head Clone, All-Grain.
Initial gravity was 1048 (lower than the recipe) and I used a 11,5g Packet of Saison Dry Yeast.
Every calculator predicted FG around 1013 or so giving me a 5% alcohol at best. It has been 5 days and now the Gravity has gone down to 1006. That means an attenuation at 86% which gives me a 5.5% ABV (I'm brewing 6 gallons). Fermentation is still going on pretty well.
What do I do? Let ig go on? Bottle? Secondary Fermentation?

 

[The Brew Mentor]

Let it go,
A nice dry Saison is a good thing.
Brian

 

[Head First]

Don't you guy's sleep in on Turkey Day? My experiences with dry saison yeast is high attenuation also.

 

[The Brew Mentor]

I'm EST so my post was at 7:40 am and that is sleeping in for me.
I was actually up at 4:30 and helping get turkey ready at 5!
A nap will be a good thing though during a football game!

 

[Hogarthe]

Was the yeast Danstar Belle Saison dry yeast? That won't give you a 1.013 fg. You're more likely to get 1.003. It can dry a beer out pretty good. But it does make a tasty saison!