Originally Posted by Nytelyte
If I understand you correctly, you are saying to simply put the copper in there for a while, and there is some form of reaction that helps to make it taste better / removes the bad flavor agents? What is happening with this?
I'm wagering that some of the off flavors are probably due to sulphur agents from a hot fermentation.
An old trick is simply that copper in presence of some oxygen will undergo a mild reaction. Since you have those odors, and you are debating pitching the beer in whole, I would recommend trying it.
I've heard of people stripping copper wiring as well, but I am thinking food safe product is probably the way to go.
The reaction is assuming the odor is coming from a sulphide, which reacts with copper and drops out of suspension. Usually I would then rack off, but in a Keg I'd probably just push off a beer or two before sampling to clear out the bottom (like people who use gelatine finings in the keg)