Strong kefir versus mild

[stone]

Thanks in advance, and for past answers.

I like what I think is slightly fermented kefir.
I'm using 4 little quarter inch grains and after
an overnight sit, it's slightly tangy, warm milk.

I'm using about 10 ounces of milk.

question:(1)
Is my mild kefir any less potent, micro organism-wise,
than something that has fermented longer? Or is the
time spent fermenting just changing the taste?


(2)
I think if you wait to long, until the milk has soured,
it's ruined, and you have to start over. Is this true?
Or do some people drink the soured milk kefir?

It's a stupid question, but I can't handle the sour milk taste.

I left my fermenter jar sitting on the counter for
several weeks, then fished out 3 grains and began again.
It seems to be working just fine. I've got discipline issues ;-)

(3)
Can you extract the kefir and refrigerate it, or will this kill
the micro organisms?