So, it seems that brass is bad - it looks like the thing to shoot for is Stainless Steel for anything that will touch your beer.
I'm working on a RIMS 3 tier brew machine, and might be forced to use Brass in a couple areas for connectors (the SS equivs are hard to come by and/or the price is astronomical for the part compared to the same in brass).
So, what is really all so bad about brass? Possible flavor affect via oxidiation?
Also, I've seen some articles on 'pickling' the brass. Will this method stave off any negative affects, or is just a temporary 'cross-your-fingers' type fix?
Beer is Food
primary: None - building brew machine
secondary1: Basic California Pale
secondary2: Basic California Pale
bottled conditioning: Irish Breakfast (oatmeal coffee stout)
bottled drinking: none
keg1: Low-Pro Porter