u/Pretend-Professor-64

I’ve been fermenting kefir for about 2 weeks now and have started to have some good batches. However, I live in an NYC apt that doesn’t have the best temperature regulation and it runs quite warm/we’re currently experiencing a heat wave. The past two batches of kefir have a really slimy texture to them that I am concerned by- is this normal in the warmer months? The kefir looked fine before I strained it (a few whey pockets and a layer of texture-y curds at the top), but was so slimy when I strained it :( I’m attempting a fridge ferment for my next batch as a part of my troubleshooting but any advice or insight is appreciated!