I have been having a problem with an IPA I have brewed. The first time I brewed the recipe my fermentation stuck at 1.035. I had several other issues with that batch and it wound up getting dumped. I made the recipe again and it turned out perfect. Mash time was right, efficiency was great, target O.G. was almost dead one (.003 off). This time I made some corrections in my fermentation. I bought a Fermtemp pad and maintained a 70-75 degree ferment temp. I bought an "aquarium style" pump and oxygenated the wort for about an hour before pitching. I even made a 2 cup yeast starter 3 days before pitching. Fermentation started a little slow but was steady for a week and after 7 days I went from 1.067 to 1.036. Airlock activity died down and I rechecked at 10 days and 1.035. Shock the carboy a bit to re oxidize and stir up settled yeast and I didn't get much reaction. I am supposed to switch to secondary and dry hop after 10 days but I don't see that creating any more drop in S.G. Any ideas what could be causing this seemingly consistent problem. Last time I removed some slurry from bottom of the fermenter and pitched into a starter and the starter almost immediately exploded into fermentation (almost foamed over the flask within an hour of pitching) so I know that the yeast is alive and healthy. On the last batch I repitched the newly reactivated yeast into wort and nothing happened. Thanks for the help!!!!