Personally I think an ESB can take a little bit of minerally character, given its balanced profile (ie., far less hop character). But I'm enjoying the sulfate bite a little less on beers with a big hop load. I want a firm malt base for a big hop schedule, and the higher sulfate levels seem to mute the malt base down more than I want. Gonna keep reducing until the minerally bite just disappears and then call it good.