I might be able to a little. I've been making kefir for a while now with pretty good success. There could be a few things going for you. The kefir grains need to become adjusted to your milk. That alone can take 2-3 weeks. If your kefir is sort of gritty, that's what is going on. If you are waiting too long to remove your grains and getting a big separation your kefir will be a little too thin and a little too sour. Try your kefir after 12 hours to see how you like it. Kefir, even well adjusted to your milk, can transition sometimes too.
The sour kefir is fine to drink. I store my extra grains in a small jar in the bottom of the fridge and change the milk once a week. Boy is that sour, but in a good way. The 24 hour schedule is easiest to work with so if my kefir is fermenting too fast, I just remove some grains for the next batch. A few degrees in temperature or grams of grains will affect the rate of fermentation.
Some of you may die, but that is a risk I'm willing to take.