Basically,you don't want the yeast to be re-activated & absorb the hop oils (well,it actually clings to the lil yeasties). Because,when the yeast cells drop out of suspension,they drag the hop oils with them. Not good. I say just keep the temp down,& let it dry hop for 7-10 days. That'd be better,from what I've learned thus far.
Everything works if ya let it-Roady(meatloaf)