On 2009-01-24, Sheldon > wrote:

> That's just not true. Stainless steel is an alloy of various metals
> and other elements. Food grade stainless steel is one of those made
> up hyperbole terms like "surgical stainless steel" ... the grades that
> earn the food grade designation are the lowest grades. The
> "stainless" in stainless steel means it's less prone to be affected by
> foods, not that it won't affect food... it will impart a metalic
> taste... plastic is better in that regard. Glass is one of the least
> reactive materials, it imparts nothing, that's why even though it's
> far more fragile glass is used for lab work, and not stainless steel.
> Various woods have always been used for brewing/fermentation, because
> they do impart flavor, but a desirable flavor, the particular wood is
> actually an important ingredient in the recipe. Did you ever place a
> nickle in your mouth, perhaps you enjoy beer with that taste, I don't.

We'll just have to disagree. I've tasted beer brewed in glasss, plastic,
and SS. You gotta have a better palate than me, cuz I couldn't taste the
diff. I daresay, there are few brewers who even age their beer in wood. I
think Pilsen Urquell was the last commercial brewer to use wooden casks and
they changed out for SS several years back. Microbrewers still use wood,
but it's an adjunct in the form of wood chips.

I do find it interesting that old bar delivery systems you experienced used
glass tubing and ceramic lined spouts. I've seen old beer engines like they
still use in the UK, but many of those have "sparklers" a highly
controverial attachment that purists disdain.

nb