Quadrupel Threat - Fermentation

I brewed this beer almost 4 weeks ago (05/25/17). It is still fermenting. This is the longest fermentation I have ever had.

I pitched the wort onto the yeast cake at 64℉ and let it sit there for 3 days. These were the most explosive 3 days of fermentation I have experienced. I had a blow off tube in there from the get go, but it overflowed my starsan mug within half a day. I cleaned that mess up and put the mug inside of a sauce pan to catch the overflow. This had to be emptied about three times.

Once the fermentation started to calm down, I pitched the WLP099 starter and raised it a degree to 65℉. This caused some more explosiveness for a couple of days.

Once it calmed down again, I started raising it a degree every 2 days until I hit 69℉. After about a week there, I turned up the temp controller to 72℉ and it's been sitting there ever since.

I am finding that WLP099 is a very slow and steady yeast near it's end. The airlock has been bubbling every 5-6 seconds for about 16 days. I have been checking the SG about weekly, last time being this previous Wednesday (06/14/17), where it was at 1.030 (13.8% ABV). Getting Close!

I do have to say that this process has pretty much sold me on the Olive Oil trick. It is obviously working just fine. We'll see how the final product is with head retention and what not, but attenuation is fine so far!

I plan to check it again this Wednesday. WLP099 is also known for over attenuation, which I absolutely do not want. So hopefully, Quadrupel Threat will be <1.020 by Wednesday. If so, I am going to cold crash it for a couple days and transfer it to secondary to batch age. Plus, at this point, that yeast cake is almost 6 weeks old. I've heard of people going longer, but I don't want to push it and get weird flavors.

On a positive note, the Dubbel I made for the yeast cake is on tap and delicious!
I've named it Dubbel Time. 6.5% ABV.