So I have about half a gallon of kefir made right now, I got a lil backed up with work and couldn't drink enough. I'll be out of town tmrw for turkey day but I want to keep going through my milk because I can only get it every two weeks so I get two gallons every two weeks from the farm. I read some posts saying kefir is anaerobic or whatever so it's obviously better doing a room temp first ferment with a paper towel/cheese cloth cover, but am I risking explosion if I do a longer first ferment in the fridge with a sealed jar? Or even just loosely fitted mason jar lid I guess

I also read it's easier to contaminate the kefir in the fridge without a lid due to other foods and bacterias and what not

Also, is it ok to pour fermented kefir into a big jar with multiple batches? Read some people do it without issue