I think you're going to have to wait and see. You didn't say where in the fermentation process you are. If you're at the end, you might be OK. If you're at the start, well I hope you have a lot of ibuprofin around.
That yeast doesn't take well to cooling during fermentation. Any time I've tried it, it's stopped dead in its tracks.
Westvleteren ferments that yeast on the warm side, but not that warm.
I think you're going to have to wait and taste it when it's done. Even then, you might need to condition it for awhile. The character of Belgian beer can change significantly after it has conditioned.