I hate sorachi ace the most. Tastes like Pledge.
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No I haven't, but if I think to do it next time I have an IPA or APA I'll certainly do so.I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.
I would bet that this has a non-negligible effect on the beer pH as well. Have you ever measured it before and after the acid addition?
Downside of having almost 40 kegs.I'm not sure how much I would worry about oxidation in the mash. My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.
I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)
I am impressed your IPA's even last that long.