Perlick Flow control faucet with sour beer.

I have a Destihl sour on tap with 650ss's and yes, I get the rotten egg smells when the beer sits for a while. If you run off the first ounce or two odor goes away and you can fill a glass as normal and don't really smell it anymore. You think they would fix that issue... Supposedly it's all stainless, but something is a different grade than all the others which is reacting with low pH liquids, hence the odor.

 

304 stainless is usually used for wine and acidic products, but it is more costly and harder to machine so it isn't used everywhere. I'd skip the flow control faucets if it were me, and focus on proper balancing with standard Perlick faucets in 304 like the 630SS.

 

All beer contact parts are SS in the Perlick SS 630. in fact, there are very few parts.

if you are concerned, Krome makes a 316 s/s faucet. its not flow control and its not forward seal either.
316 is a higher grade of stainless. this is the only 316 faucet I know of. I don't think this is a "better" faucet but I have also never had complaints about sulfur smells from any SS faucet.
don't use Chrome plated brass. its not the chrome that tastes funny, its the brass. the plating wears away exposing brass, and that's not good. aggressive chemical line cleaners can damage the plating, and some cheaper brands don't have all that much plating to begin with.

http://www.foxxequipment.com/parts.php?id=6801
Krome is the name of the company, not the material.

I have used it recently, the client liked it and requested a second for their other cider line.
look for it. expect to pay over $40 retail.
Cheers.

 

I wished to do the same and found a process that cleans and reseals these faucets so that they do not have the sulfer smell issue.

Here is a link to the PDF that outlines the process: http://www.homebrewtalk.com/showpost.php?p=7531682&postcount=104