Cleaning & pH Testing

Cleaner Powder

An oxygen-based brewery wash that lifts organic residue without scrubbing.

Cleaner Powder — original illustration

Original illustration — a generic example of this tool, not a specific product.

Specifications

Category
Cleaning & pH Testing
Type
Oxygen-based (percarbonate) brewery wash
Dose
Follow the label; commonly about 1 tbsp per gallon of warm water
Water
Warm, roughly 100–140°F (38–60°C), for best results
Contact time
15–30 minutes soak, longer for dried residue
Rinsing
Thorough — residue will neutralise your sanitiser
Storage
Sealed, dry, away from children and pets
Typical batch size
Per label dose, typically 1 tbsp per gal

Cleaner Powder

An oxygen-based brewery wash that lifts organic residue without scrubbing.

An oxygen-based cleaner lifts dried krausen rings, tea residue and the invisible organic film that builds on anything the brew touches. Mix it at the label dose in warm water, soak for fifteen to thirty minutes, and rinse thoroughly. It cleans; it does not sanitise. Cleaning and sanitising are two separate jobs done in a fixed order, and the cleaner never replaces the second step.

cleaning residue oxygen based
Best for
Cleaning & Testing
Batch size
Per label dose, typically 1 tbsp per gal

Applicable brewing stages

  • First Fermentation
  • Second Fermentation
  • Flavoring
  • Bottling
  • Cleaning & Testing

A highlighted stage means this tool has a direct role at that point in the process. Ticking several stages is normal — a thermometer, for example, is useful during both the first and second fermentation.

Safety notes

Keep cleaner powder sealed and out of reach of children and pets, and never store it in an unlabelled container or in a food container. Wear gloves if you have sensitive skin, and avoid breathing the dust when you measure it. Never mix a cleaner with a sanitiser, bleach, or an acid — mixing cleaning chemicals can release dangerous gases. Never use the same bucket or brush for cleaning and for brewing. Store powders and liquids away from food storage areas.

Practical guidance

  • Rinse equipment immediately after use; dried residue needs many times the soak.
  • Soak overnight rather than scrubbing hard, especially on glass.
  • Rinse until the surface is neither slick nor gritty, then sanitise.
  • Label your cleaning bucket clearly and keep it separate from brewing equipment.

Please read before you brew

This page is educational reference material, not professional brewing, food-safety or medical advice. Equipment handling, hygiene practice and local rules vary, and nothing here guarantees a particular brewing result.

  • Home brewing rules differ by country, state, province and municipality, and they change over time. Check your own local requirements — including any permit, licence, volume limit or minimum age — before you brew, bottle or share what you make.
  • Use food-grade equipment only. Vessels, bottles, tubing and utensils that were not made for food or drink may release unwanted compounds or shelter microbes.
  • Work in a well-ventilated space, keep hot liquids away from children and pets, and follow the manufacturer's instructions for every appliance you use.
  • Bottles under pressure can fail. Use bottles designed for carbonated drinks, do not over-prime, and refrigerate once the carbonation is right.
  • For anything involving gas pressure, electricity, high heat, chemical cleaners or acids, consult a qualified professional.

Finished kombucha contains trace alcohol and caffeine. It is not suitable for children, and anyone who is pregnant, breastfeeding, immunocompromised, diabetic or taking medication should speak to a healthcare professional before drinking it. Kombucha is a food, not a medicine, and it does not treat, cure or prevent any disease.

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