I am wondering if I did something wrong in my post, since I got no replies. Any clue?

No nothing wrong, it can be slow around here at times. I'm following a similar routine with my starter. If it's working for you and your happy with the results you're getting I say keep it up :-)

I am kind of wondering how often I should feed it if I leave it a room temperature?

Once a day would be normal as far as I know but it depends on how often you are using it twice a day is normal too. Have a look at Sourdough Lessons for some informative links.

I would continue to keep it in the fridge. If you keep it at room temperature it will exhaust the nutrients in the flour very quickly and if you only feed it once a day it will become sluggish, but not die. When kept at warm room temperatures, starters should be fed two or even three times a day. That wastes a lot of flour. The feeding schedule you have been keeping is quite good.

I have 6 different starters which I store on the bottom shelf of the refrigerator. I have let them go for a month or two without feeding. If left for that long, they may need more than one feeding to get fully active. After using, I feed again and allow it to sit at room temp for an hour before storing back in the refrigerator.

If you make a stiffish starter (30 grams starter, 30 grams water, 50 grams flour) and keep it in the fridge, it will go for weeks unfed - just feed before you want to use it. Or if using often, feed once a week, in the same proportions.
Mine is over a year old now and very active, with this regime.

Andrew

Thanks for all the great suggestions.