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
I'm just getting in to this hobby but I've been doing some reading. From what I can tell brass has (might) some amount of lead in it based on how it is made. I also recall reading somewhere of a way to make the lead leach so it is "food grade". Of course I don't have any links but if you do a google on the subject I'm sure you'll turn up what I read about.
HTH.
What happens to Brass is that it corrodes, at differnt rates & manner according to the exact alloy of brass. Just use stainless, quality plastic designed for the purpose, or if you feel compelled to be old fashioned you could ferment (open topped) in beeswax coated oak tubs. Recommend you just get on with it & use the recommended materials. Pete
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