Hello Ryan, Dom and all.
I have some things to discuss with you about your Kefir grains (K_G).
I know that you have two types of grains, one that produce a milder Kefir and
another that produce a tart Kefir.
I want to ask you if you have them for a long time, and if you can see some
difference in the growth rate between them.
I wonder why K_G make Kefir with different degrees of pH, milder or tart,
indifferent of grain to milk ratio.
Could be the K_G affected by the process of drying? so, after they are put again
in milk, they grow very slowly and produce a tart beverage.
Maybe some strains were lost, so another will replace them, probably yeasts,
that will make acetic acid and decrease the pH, the result will be a very tart
beverage.
I think that the growth rate of K_G and the pH of resulting Kefir in
reconstituted K_G is related to the degree of drying of K_G.
I am not talking about Tibetan Mushroom, and I can say that reconstituted K_G
will produce a less viscous Kefir, because the production of Kefiran decrease.
About the breathing of K_G, I think that it is not so important for them,
however, the carbon dioxide produced during fermentation will bring up the K_G
on top of jar in contact with the air.
I can say that when the K_G are in contact with the air, the exposed part will
be a good environment for development of yeast that will produce acetic acid, so
the Kefir will be more sour, even zesty.
Have you another opinions ?
Regards.
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