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Hello sourdough enthusisasts! I need your help!

For the first time, I'm attempting to cultivate wild yeast as a sourdough starter. However, it's been 8 days since its inception, and my starter is beginning to behave abnormally, at least from my perspective.

Using the "pineapple juice method" described by Debra Wink, I am now in the phase of feeding my starter AP flour (technically speaking, type 55 flour). However, in the past two days, a thin layer of clear liquid had appeared--hooch, I believe.

On the first day of the hooch's appearance, I fed my starter at the ratio of 1:1:1 (prior to that, 2:1:1). On the next day, the hooch appeared again, so yesterday night I increased the feeding ratio to 1:2:2.

I had checked my starter this morning and... it was less lively. No hooch, a few bubbles were atop and none when viewed from the side of my plastic jar, but it didn't increase in volume--it actually decreased in volume! I noticed, additionally, that the starter smelled slightly less fruity and tasted less tangy. Although, the sourness wasn't strong to begin with--very faint--but I still noticed that the tang was a tad weaker.

Unsure of what to do, I chose not to feed the starter that morning, stirred it up, and left it covered with a cloth.

Other relevant details:

Frequency of feeding: twice a day. (I cannot feed my starter more often than that as I work during the day and sometimes early evening.)

Temperature range: 28C to 30C (I cannot reduce this temperature without using an air conditioner. I live in Cambodia, a sometimes very hot and humid country.)

My question: Am I on the right track? And should I consider anything when raising my starter in very warm conditions?

Thank you in advance. Any help will be greatly appreciated. 

I am putting this in Sourdough because I think it is a lactobacillus issue and I think this audience may have a good understanding of what is happening.

Whenever I use kefir in making bread (any bread-WW,AP,Bread Flour), I find I am rescuing the loaf as the gluten strands are breaking as it rises for the final proof.  I have come to expect that a long rising (as in an overnight retard) WW will experience this consistently so I no longer use kefir for that loaf. Having an abundance of kefir last week, I thought I'd put together a quick, single loaf sandwich bread using a sourdough preferment (1 c flour-1 c water-2 tbsp starter set overnight), 1 tsp instant yeast and using 1 c kefir for the liquid in the final dough (not the preferment). No measurements were precise in this loaf-quick throw together-flour,water,milk,salt,oil,preferment,yeast. Nice soft dough with goodfeeling qualities.Set it to rise and the bulk fermentation was less than 2 hours and already there were some tear marks on the dough as it rose to double. It shaped nicely. I did not overhandle it but the dough had started to feel a little fragile. As the loaves rose for the final proof, there was noticeably more tearing. I let them proof as long as I dared (prob could have gone 10 more minutes) and baked them. The loaves were just ok-a little underproved.

I use standard,brand name AP flour (unbleached-prob Pillsbury or Gold Medal), homemade kefir, SAF instant yeast,homegrown starter,table salt and vegetable oil. Loaves with the same ingredients but NO kefir do just fine. I have narrowed it down to this over time.

So what is actually happening when this happens? Is there any way to counteract it?

Ideas?