Reusing hops
I've often read about hop extractions as related to aroma, flavor, and biterness. Some of you may remember my Hop Tea experiment where I took 2 Oz of hops and poured just 2 cups of boiling wort over them and steeped for 10 minutes. The resulting tea was added to 5 gallons of a rather unhopped beer. I'm looking to up the ante so to say and I will be doing a steep with 2 cups boiling wort for 30 minutes, then pouring the tea into the fermented beer, topping the french press back up with another 2 cups of boiling wort and steeping again. This time I should get another 2 cups of tea out as opposed to an expected .75 cups. (Hop / wort absorbtion).
Do you think these hops which would have been steeped for 60 minutes with 2 x 30 min additions have any real bittering benefit left behind?