Raising the temp like you did and gently swirling the yeast back up into suspension seems to work for a lot of people. It never worked for me, though.
Next time aerate more than you normally do and see if you notice any difference.
Primary/Secondary: #132 American Wheat
Kegged: #130 American Pale Ale, #131 Stone IPA clone
Planned: London ESB, West Coast IPA