Originally Posted by Almighty
From what I have read you want to age your hops past the "cheesy" phase.
i don't think they ever age past their cheesy phase and that's why traditional lambics are boiled for so long. to drive off those cheesy aromas and/or flavors. i would be afraid if you already dry hopped with them that you've lost your preservative qualities which the aged hops never lose.
i would definitely not reuse them for a style requiring so much patience. reusing them at all is questionable but your choice. personally i wouldn't do it for any beer...