Air lock bubbles are not a reliable indicator of fermentation. there are various reasons you may or may not see bubbles. Open up the fermenter and see if you see anything. Or take a gravity reading.
If you are using a bucket, the lids don’t always seal. No biggie as long as stuff can’t fall in.
Ha, my cheepie seems to be calibrated for 84* 
Really? Is that what it says on the stem? Or do you mean it reads 0 at 84°? To calibrate, measure water at whatever temp is printed on the stem and do the math.
If you are fermenting in a bucket with only one gallon of wort then you won’t see airlock movement for a long time simply b/c of all the extra headspace in there that the CO2 has to fill up before pushing the airlock up. What are you fermenting in?
Once fermentation is underway, the exothermic reactions in the fermenting wort should warm up the fermenter at least by a couple degrees (depending on how cold the ambient air is where your fermenter is) and be just about right for fermentation for your IPA.
Yeah, it reads 0 at 84 with distilled water. So I did a conversion chart. Then I bought a digital refractometer.
What style is this beer? 63F is NOT a problem for many beers and yeasts.
In particular, Beers brewed with the Cal Ale and other American Ale yeast strains will turn out fantastic if you can keep the temp down there. Many other styles that benefit from cleaner profiles and controlled ester levels will do well in the low 60s too (like Irish Red, Kolsch, Scottish ales among others).