I've seen a lot of talk lately about beer going through copper lines. The last I read was that the carbonic acid creates a protective layer/patina when it reacts with the copper. This shields the copper from further degradation and protects the beer from contamination/off-flavors as well.
The gist of it was that it was OK to drink beer after it had passed through the copper.
That was my understanding at least.
I'd definitely do a little more research before you scrap the tiny jockey. That thing is sweet!