u/BrewingHeavyWeather

I've got some starter cultures, and am waiting on grains, for water and milk kefir. I'm not new to fermenting in general, but am to kefir. I'd prefer not to keep my Instant Pot occupied too much, over time, too.

If room temps go above recommended temps (seems to be either ~70F or ~80F), which is certain to start happening in just a few weeks, is that going to do anything more than make it ferment faster? If so, like becoming yeast-dominant, once it's gone a many cycles, is there any harm, or will it just lower the speed, in storing it at a nominal 55F (beer fridge for drinks and ferments, about 50-65F actual) or 50F (haven't tracked actual temps in that one), to try to keep it more LAB-dominant?

Among the things I'd like to try are a modern kefir-based oat kissel drink, juice kefirs, and to see if I can make fermented pea or bean kissels (sour/savory pudding type) without a high natto-ization risk (I've had so-so results with store-bought yogurt, and water kimchi brine, but they impart a lot of their own flavors). Assuming I have some success, would the water kefir grains used differently than with sugar water need to be kept split up, or can they all be mixed back together alright?

Not a big sharer, but since it's the meme eggs, why not? One of five shown.

Left/top, u/heavytech86 eggs, with minor changes (hot sausage I like from a local meat shop, no serranos, and double the jalapenos). - Underneath, a ruh-roh rye sorghm risotto. It was supposed to have finely diced and roasted, sweet peppers, onions, and garlic mixed in (hence the orange color), baked a little to dry it out, for something of a pilaf texture, to contrast with the next part, and soak up some of the pickle juices. But, my water ratio chart was way off, for one or both of the rye or sorghum, and the Instant Pot made an overcooked soup, instead of damp chewy grains. So, that became a recovery effort. - On the right/bottom, a simple, intentional, blue hominy (1% cal, 30 min in IP), sweet pea, and white mushroom risotto.

Beginner questions on temps and mixing grains