Starter issues - bubbles but no rise
I'm new to starters, and created my first one 1.5 weeks ago. I started with whole wheat, but have switched to AP flour, feeding every 24 hours with a 1:2:2 ratio. I've monitored my starter and haven't seen a rise since the day 2/3 doubling which I suspect wasn't due to the right kind of bacteria. There are definitely bubbles (but not to the degree I've seen in others' pictures), and very minimal rise. By the end of the 24 hours, the starter is runny, not thick and marshmallow-y like I've read it's supposed to be. Temp in the house is in the mid 60's as I live in Canada and we're heading into winter.
Is this expected? Am I doing something wrong? I'd like to get to a point where I can store it in the fridge, but if it won't even double now at 'room temp', then who knows what will happen at fridge temps?!