Your brewing software will take an OG reading and an FG reading and adjust it for the presence of alcohol, which makes the refractometer read differently from when there is only water present. The light bends differently in alcohol, and it throws off the reading. The software compensates for that, but it needs to know the OG in order to do so.
All that said, if the gravity is indeed 1.030, then it is definitely stalled. Is the krausen full and thick, with active bubbling, or is it just a few clumps on top? If its full, then just leave it alone to continue fermenting.
If it looks like most has fallen and it's just a few little clumps on top, then you are still in luck in that Belgian yeasts are much more heat tolerant than other strains. Rouse the yeast up and let the temp rise. The Belgian strains (esp. the Saison strains) can tolerate heat into the high 70's or even the 80's with no ill-effects.
HTH-