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The HomeBrew Forum > Beer Brewing Talk > Beer Brewing "How-To" Guides > Simple strategies for dealing with stuck fermentations

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Old 05-12-2017, 05:53 PM   #11
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Originally Posted by MyQul View Post
What do you mean by hops? So if you were to say dry hop a stuck fermentation it may get it going again?
Yes, exactly this, combined with the steps outlined by Terrym. Part of the reason why hops Are/were often added to casks, 'hopping down', in rates that would make very little impact on flavour or aroma. Particularly in the case of IPAs that were aged for a year before being shipped to India.

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