When I made my first batch I rehydrated my yeast in wort and pitched it at about 80 degrees and even though I fermented at 65, I got a stuck fermentation at .040 on a beer that had an OG of .048. I was kind of at a loss so I rehydrated some Champagne Yeast (it was all I had) in water (according to the directions. Go figure) and re-pitched. It kicked off after about a day and fermented down to .010. My beer ended up dryer than planned, but it turned out very drinkable.
Yes, I learned some valuable lessons...
I wouldn't go straight to trying this, though. Excellent tip on restarting a stuck fermentation, but I would recommend making sure that it is in fact stuck before trying this. Or else you might end up with a beer that is both REALLY dry and with no flavor!