Peach beer is a pain in the a**. Ask me how I know.... You need so much of it to get any perceptible peach flavor at all, and that's using Colorado Western Slope peaches picked specifically for beer (that is, too ripe to sell in stores). By so much, 10 pounds per gallon is a minimum. That means a lot of gunk in the bottom of the carboy and it doesn't settle well, just kind of suspends itself . So you rack off the half of your beer you can save without siphoning fermented peach pulp into your secondary fermentor and eventually taste to find that you have barely any flavor from the gunky mess you made.... Needless to say I'm not too keen on trying another peach beer but here are some ideas:
1. Don't try it in an IPA: Peach flavor is too delicate. You'll lose it in the hops. Try it in a Helles or Koelsch-style, maybe a Blonde. I'd favor the lager - ale esters could overwhelm peach flavor.
2. Try using peach juice to avoid the gunk issue. If you could find peach juice concentrate, even better.
3. Use apricots instead. They taste like peaches, only much stronger.
4. Use a peach flavoring (natural of course).
5. Spring for the Amoretti highly concentrated puree.