Some anecdotal evidence with respect to the ascorbic acid use. I've recently made two batches of this beer, with minor differences in recipe (in the first batch 30% of my aroma/dry hop was Citra, and in the second I used Falconer's Flight). In the second batch I forgot to add ascorbic at bottling, and the aroma does seem to have dropped off quicker than the first. Never having used either Citra or FF previously, I can't conclude whether this is down to the choice of hops, or the lack of ascorbic, but I thought I'd raise it as a data point.