I have some stiff starter in my fridge that I'm going to 'wake up' after a several-month-long nap.  It's a 60% starter I made using Maggie Glezer's method.  I'll bake with sourdough for awhile, then I get tired of feeding it twice a day, so I put it in the fridge and let it go dormant.  

My question is this -- How do others manage their stiff starters?  Specifically, how much time elapses between feeding the starter and putting it in the fridge  -- is it right after feeding, 2 hours, 8 hours to peak or ...??    What I've been doing is let it rise to almost peak before putting it in the fridge, but I don't know if that's the best way.  I've never had any trouble waking it up, even after many months.

Thank you!