The rumor is that Ommegang yeast is a wit yeast, and that they use the same one for all their beers. I personally have tried to harvest from the bottle (once), but the starter got an infection, so I haven't used it.
Nothing sounds at all unusual from your description. The test of finished fermentation is constant gravity, not bubbling. I would just take a sample now, rather than agonize. 13 days is a totally normal length of time. So, doesn't sound weird, and there is almost no chance that you didn't get viable yeast (though, footnote, you might have gotten some other stuff too, if your sanitation was less than perfect!).