Clibit
Not a new Radiohead album. A phenomenon caused by dry hopping, where enzymes from the hops break down sugars that weren't broken down in the mash. It can cause excess re-fermentation after packaging, and exploding bottles. Its happened to commercial breweries too, Corona had a problem with it apparently. Here's an article about it from a superbly named website.. 

https://arstechnica.com/science/2018/10/how-to-get-that-great-hoppy-beer-taste-without-the-exploding-bottles/

So this could be a way to re start fermentation and dry a beer out more - adding dry hops. 
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GHW
I dry hop a lot and beers often over carbonate over time.
The one flaw in this article is the citation of Corona, surely that’s not dry hopped?
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Clibit
I thought that but apparently it is! Though you wonder why it doesn't happen more with properly dry hopped commercial beers. Maybe this is a load of bollocks. Ive read about this hop enzyme thing before though, re starting of fermentation. 
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Pesho77
ive heard its more hop seeds not flowers, so its not really a problem.

 Pesh
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John Barleycorn
Might it be caused by natural plant yeasts which could be resident and viable on an unboiled hop?
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
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Robert

Nothing new under the sun. Some science from 1893...

https://barclayperkins.blogspot.com/2018/03/why-dry-hop.html

https://barclayperkins.blogspot.com/2018/03/why-dry-hop-part-two.html

https://barclayperkins.blogspot.com/2018/04/why-dry-hop-part-three.html

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AdrianDBW
This was in an article we discussed on here a couple of months back- that dry hopping can increase the attenuation, so might actually be a good way of getting a stuck ferment going!!
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Robert

AdrianDBW wrote:
This was in an article we discussed on here a couple of months back- that dry hopping can increase the attenuation, so might actually be a good way of getting a stuck ferment going!!

If you're bunging in hops in the hope of getting some diastatic activity going you might as well just use the actual enzymes and take the randomness out.

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AdrianDBW
Robert wrote:

 

If you're bunging in hops in the hope of getting some diastatic activity going you might as well just use the actual enzymes and take the randomness out.



This was more if you were struggling to get the last handful of gravity points I think.
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GHW
But you wouldn’t get the additional hoppy yumminess
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