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 brewery.
Thanks, Tony