I drink a lot of IPA (well, I drink too much but that's for another topic!) and even going through a keg every 2 weeks means that some of that wonderful hoppy aroma does fade quite a bit by the last pour. I've been dryhopping in the keg when it goes into the kegerator. The cold temperatures help release the dryhopping aromas more slowly, it seems to me, so there is still some lovely hops aroma at the end.
I'm not making too many 10 gallon batches anymore, because the hops aroma does tend to fade so fast for me. I usually make 10 gallon batches of most beers, but only 5 gallons of my hoppiest beers so they are nice and fresh until the last drop.
Broken Leg Brewery
Giving beer a leg to stand on since 2006