Adding Potassium Sulfate at Bottling?

I brewed an IPA a few weeks back and didn't have an appropriate Sulfate salt on hand to add to the brew water. I'm ready to prime and bottle this wort in a few days.

Will adding a Sulfate salt at this point still help enhance the hop flavor as when sulfate is added to the water pre-boiling? As I understand it, the benefit is a synergy of sulfate flavor with hops, not necessarily a chemical reaction that would follow.

thoughts?

never mind.. wrong chemical

Potassium Sulfate has anti-microbial properties? It's K2SO4 , not meta-bi sulfate.

Sulfate is sulfate, so I'm sure it would work fine. I'm just curious why you wouldn't use gypsum (CaSO4) or epsom salt (MgSO4) though. They should be easier to find, and are typically food-grade.

Is the sulfate addition to enhance bitterness?
Make your additions to only part of your batch, then you can compare and judge for yourself.