Fish Head > wrote in message >. ..

Some pretty damn clever ideas, there, particularly those stainless
steel balls.

As an avid homebrewer, "stainless" could be my middle name. I did want
to warn folks on this thread that I would never just rinse a keg and
then use it for ANYTHING. I always sanitize and try to sterilize. This
means, like one of the other posters on the thread, using a sodium
percarbonate solution. This usually works great. I'd like to add that
99% of things come out by letting it sit overnight. People don't let
time do the work for them. They are too impatient.

After I do that I rinse, rinse, and then rinse again. Finally, I do my
best to sterilize, and that means using an iodophor solution. A few
fellow winemakers I know skip this step, but they also have had
problems. Knock on wood, I try my best to sterilize all my equipment
before use, and so far, so good.

Also, I wonder if the look that they are describing might not be just
the low gloss finish used on typical stainless. It isn't polished up
to a chrome like shine inside of a keg, like you'd see in stainless
cookware. It is more like a matte finish, or like a brushed aluminum
look.

Hope some of that is helpful.

Regards,

Deadend