Okay, some additional info:
From 5/22 to 5/25 the brew was at 65F ambient. I was doing this for a d rest. This is when the "stall" concerned me. I thought maybe that was too warm and l lowered the temp back down to 50F and still no gravity change. It was 1.021 on 5/22/2011
I hope that the up and down temp didn't mess up the beer (it tastes good at the moment).
Mike - (guess you're name's not sally
) - in the future, just so you know, lowering the temp back isn't going to 'kickstart' activity rather the opposite can happen - once you've raised up for d-rest, you'd better keep it at that temp until its completely finished, else you risk crashing the yeast to dormancy.
the up and down in temp should not affect the flavor however, and if it tastes good, leave it at that.
as for your mash temp - you should be confident in it - if you don't have a quality thermometer, invest in one - its worth the wampum.