Tyler L
40 Cal
The reddish (or pinkish) color is because brass is composed mostly of copper and zinc, and acids tend to eat away at the zinc first, leaving a mostly copper layer on the surface. I believe this is called "dezincification". As you found, polishing removes that copper-only layer and exposes the brass underneath.It will make it shiny. If you don't neutralize the sauce by rinsing, it will turn the brass a reddish looking color. But it will still polish up shiny. I spray it with Dawn and rinse.
Don't know why, but vinegar will do the same but it has to be in the vinegar. I think the sauce makes it stay on. Im pretty sure it's the vinegar in the sauce, but it might also be the acidity in the peppers used to make it.
I did this one.
In lieu of hot sauce, ketchup also works, or a mixture of vinegar and flour can be used to make a paste that does the same thing.