I typically charge at P6 and just wait a min before increasing to P7-8, not really a soak.
The annotated image below is the same bean, charge temp, and batch size that shows the effect of a soak on my profile.
The dimmed overlay is ‘no soak’ and the brighter forward one is a P2 1:30 soak.
The soaked bean was pretty average, not extremely happy with it. But I haven’t nailed this roast yet.
The non-soaked bean was really strange, Highly astringent and acrid in it’s first sips, but after letting it cool for another 10 mins it cupped with good sweetness and body.
(Both crashed hard and likely diminished the full potential, this Kenyan bean seems to love to crash and stall. I’m having a hard time controlling it post FC but that’s aside from your question)