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Fermentation is a critical step in the brewing process. Common problems that are experienced are that the fermentation doesn't start, the fermentation starts but then gets 'stuck', or the fermentation doesn't seem to end. The yeast does most of the work here, but you the brewer can control many of the conditions that help the fermentation progress properly. These conditions include mixing sufficient air with the wort before pitching the yeast, maintaining consistent and appropriate temperatures for the yeast strain being used, and using the appropriate strain of yeast for the gravity of beer being brewed. Explore our troubleshooting section for more detailed information on diagnosing beer fermentation problems, their causes, and their cures.