Do you purge oxygen from your kegs? If so, how do you do it? And how do you transfer your beers to the keg? Do you cold crash? If so, how? Those are all the points in the process where oxygen ingress happens the most, so some detail on your processes here would help figure out where you can improve.I love my IPA's but after I tap the keg they change (freshness), over the month It takes me to finish the key. Are there any ways to keep the flavor at its peak over a two month time span?
How much ascorbic acid are you using for your batch size? Do you mix it in your sugar solution? I imagine you're brewing 5 gallons with that amount of sugar.On IPA’s, I add 4-4.3 oz corn sugar to carbonate the keg and reduce O2. I also use ascorbic acid in the keg which is an anti-oxidant.