Sorry for bumping this thread, but it seemed like it'd be better to revive it than to start a new topic.
I hadn't brewed since the summer, so I was used to needing to put my primary in a water bath to keep the temperature low and stable. After a day or two and still no airlock activity I realized that the temperature in the water was like 45-55*, so I took it out. Another day with no activity and it dawned on me that it's still early spring in friggin Buffalo, so the ambient temp was probably maxing out in the high 50s/low 60s. I took it upstairs last night (so about four full days with no fermentation, as far as I can tell) where the heat is in the mid to high 60s, and gave it a gentle swirl (to avoid oxidation). This morning the airlock was bubbling once every 10 seconds or so, so it appears I un-stuck myself.
So, firstly, thanks to everyone who's helped with this in the past, because it stopped me from having to start a new topic for it. Of course, I'm making a new post now so I suppose I'm still a jerk.
My question, though, is will this have any adverse effects on my beer? I'm not asking 'did I kill it,' and I'll be rdwhahb-ing, but I saw some references to diacetyl issues and some comments that I think were essentially 'it'll be fine.' The lid was firmly on and I only removed the airlock to move it/shake it so I'm not really worried about infection, but there are still a lot of magical aspects to the brewing process for me so as far as I know any number of things could be thrown out of whack.