I've found that with belgian strains of most types that pitching warm (80ish) and keeping them warm throughout fermentation (mid-70s ambient) is the key.
For example, brewed a wit with the same strain, stalled @ 1.018 and wouldn't move after daily rousing for 10 days. This was in march when the ground water allowed me to pitch mid-50s.
Brewed one up right before memorial day, same grain bill and mash temp, pitched at the higher temp, left for the long weekend, came back and the krausen dropped and it was @ 1.010. Later finished out @ 1.008 from 1.050ish.
Yeast character was much improved than the last time, more sour and peppery in a good way. In no way was it overly phenolic or estery.