Do I need to keep white peppercorns on hand for making stock? Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns). 

I'm looking to trim my pantry list a bit and white peppercorns seem unnecessary, given that black will probably do the trick, and I always have those on hand.

Does anyone have first-hand experience with a stock made with white vs. black peppercorns?
White peppercorns are used purely for aesthetic reasons- just to avoid black specs in a pale dish.

Unfortunately, in my opinion, white peppercorns taste absolutely terrible. They have a sour, astringent, flavor not at all similar to black peppercorns.

I don't think black pepper looks objectionable so I always use it.