Hop creep is what we call the phenomenon caused by dry hops that makes fermentation continue after beer reaches its final gravity. Hop creep isn’t beneficial. It means that byproducts of fermentation—diacetyl and CO2—increase. Off-flavors and over-carbonation can ruin your beer. Fortunately, hop creep isn’t that common when homebrewing. And, you can easily remedy this issue. Let the dry hopped beer rest at a warmer temperature for a couple of days in the fermenter before you package it up.