I'm new to home brewing and I'm still bottling, but I plan on switching to kegging in the near future. I was at a local home brew store this weekend, and while talking with the guy who works there about kegging, he mentioned that once I start using stainless that I shouldn't use star-san to sanitize because it's an acid and it will eat the metal a little and give my beer a metallic tastes. While it makes sense, I am a little suspicious. I would think that for that to happen you would have to really leave it in the keg for a long time and use a high concentration.
Is that really an issue, especially if you are keeping the star-san in the keg for only the 2 minutes it takes to sanitize?
Is there a better product that I should check out when I switch to kegging?