This time of year, in this part of the country, the honey does tend to crystallize. Especially the fall goldenrod and aster honeys. Yep, I've been there, with the honey sitting in the strainer bag and dripping through at a pace slower than you ever thought possible.
( I remember my first year, I saw all these odd white globs in the cells and I thought the honey had spoiled or the hive had some terrible disease!)
As mentioned above, warming the honey in hot (not boiling) water is the best way. If you can, warm up your straining area, too. Last time I did this I had only a small amount, so I set it on top of the radiator.