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Kirkpatrick and Shellhammer (2018) also reported that the exposure time of the beer to the dry hop material played a significant role in the breakdown of dextrins. Most of the breakdown of dextrins occurs within 5 days (+0.7% ABV), but continued slowly up until at least 40 days (+1.3%). They also tested removing the hops via centrifuge and storing the beer at 10°C or 20°C. Their results suggested that the effect of the enzymatic breakdown of dextrins by hops appears to only be active when in contact with the hops and that once the beer is removed then this breakdown of dextrins stops. The authors suggest that to avoid as much breakdown of starches and over-attenuation from dry hops as possible, brewers can limit the amount of time sits on the hops and reduce the temperature, however, it is also important to consider how this might impact the product's flavor and careful measures should be taken to balance the over-attenuation problem and overall beer quality <ref name="Kirkpatrick_2018" />. After removing the beer from the hops, a second diacetyl rest has been suggested as a way to clean up any diacetyl or off-flavors that the yeast produces from the additional fermentation during dry hopping <ref>[https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/ STEVE 'HENDO' HENDERSON. How “Dry Hop Creep” Causes Diacetyl In Beer and How Brewers Can Minimise The Risk. Rockstar Brewer Academy website. 09/03/2018. Retrieved 10/05/2018.]</ref>. Other recommended solutions to avoiding hop creep is pasteurizing, filtering, or cold crashing out the yeast before dry hopping, storing the beer cold so that the yeast remains inactive, reducing dry hopping amounts, and dry hopping before fermentation is finished <ref>[http://beersmith.com/blog/2019/03/31/dry-hop-creep-over-carbonation-and-diacetyl-in-beer/ Brad Smith. BeerSmith blog. 03/13/2019. Retrieved 07/23/2019.]</ref>.

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