My starter rises but doesn't collapse
Hello, I started building my starter about two weeks ago with 50% unbleached AP flour and 50% rye flour. I've been feeding it 1:1:1 since about third day and it's been doubling predictably, but the thing is I've never actually seen it collapse. After 12 hours when I check it it's about double the size and has kind of a crust on the top. I usually just discard some, mix it and feed it again. Yesterday I baked for the first time and I fed it 1:2:2 to build the levain and mixed it into the dough when it had almost tripled which I though was around the peak. The thing is I'm worried now that I may not actually know how long it takes for the starter to reach the peak since it never actually collapses. I keep it at room temperature, which is about 80-87 f for me.
Should I maybe stir it 6 hours after feeding it to see if it will still rise to find out how long it takes it to reach the peak?