In a homebrewery setup, I've heard that stainless steel is preferred
over brass, but I don't recall why. Can anyone out there comment on why
brass es no bueno? I'd like to leave out any discussion of the cost
difference of the metals and focus on the chemistry/physics of what
happens when wort/beer comes into contact of SS or brass.
In the back of my brain I think there has to be something about
electron transfer with brass that makes SS a wise choice in the