There is sort of an anti-sulfate crusade that has been promulgated by a person that only brews European light lagers. Unfortunately, that sentiment has 'bled' into the psyches of other brewers and their quest for great beer. I can assure you that many styles benefit from varying levels of sulfate in the brewing water. Lately, the lore has been that sulfate enhances bitterness perception (which it does). However sulfate is actually helping to dry the beer finish (which enhances bitterness perception) and that can be a valuable tool for the brewer to tune their beers.
Certainly, sulfate should be used in moderation. But it should be viewed as an important tool in perfecting your beers. Using it in hoppy beers only may restrict your brewing abilities. Next time you have a recipe that produces a beer that doesn't dry the finish adequately, think about bumping the sulfate content of the water up a bit. An extra 20 ppm may be all you need.
Don't be afraid of sulfate!
Thanks for chiming in. To clarify a bit, the pale Alenin question is actually a low IBU version that I brew but with a lot of very late additions of Amarillo and Simcoe as well as 3oz of dry hop of the same. The first batches, while very good were not giving me the desired flavor and aroma and the bitterness was somewhat subdued.
With the gypsum addition in this batch the beer is definitely more crisp and the flavor and aromas from the late additions are far more pronounced and less muddy.