Been fermenting a saison for 7 days at 27C and its already dropped from 1.058 to 1.006. Any thoughts on dropping the temperature at all for another week or so?
That's a high level of attenuation for that yeast in 7 days. Very impressive. Maybe taste it and see if there's anything that needs to be cleared up. If it's tasting ok I'd consider cold conditioning (if you want to clarify it).
Using a pound of golden syrup helps ;)
That's what I say on pancake Tuesday each year :-[