63 is a tad low for most Belgian yeast types. Wait a couple of days and take another gravity reading. If its not moving then you are done. Give it a taste, if it taste good then bottle/Keg then enjoy!

I have found when bottle conditioning to make sure temp is 70-72 degrees, 2 week minimum. I normally go 3 just to be safe. Before drinking any of the beer I cold crash it for about 3 days around 34-36 to force the carb into the beer. After that you should be good. Unless you filter, there...