interesting... here are my thoughts and I am no means an expert... in fact you should probably do the opposite of what I say.
The copper will be fine no problems there.
The zinc... at one time brewers would use zink paddles to stir the mash/wort because Zinc is an essential ingredient for yeast health and they were unable to legaly (reinheitsgebot) add zink... but a mash paddle if a little disolved how could they know right
Now actually boiling in a zinc vessal may or may not impart way too much zinc to the beer either making it toxic to the yeast or metalic tasting... I just don't know. The wort is quite acidic and I don't know how much will disolve at a time. If it was copper only I would totally say go for it, as far as the zinc is concerned I'm sure Kai or some other geek will know.
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