Confusion with bringing starter out of the fridge
Some context before the confusion:
I started raising my first starter around a month ago. I fed it for around 3 weeks until I baked my first loaves of sourdough (all apf during this time period and some wholewheat right after baking - both 1:1:1). Everything went pretty well (sorry no pictures to show). On the fifth week, I decided to take a break from maintaining it and let it sit the fridge for a week for the first time. This past week I decided to revive it. The past 3 days of feeding i had to feed it apf coz I didnt have whole wheat at the time on a 1:1:1 ration. Strangely, it was very liquidy and had a few bubbles so I reduced the water by x:x:(x-10) where x is the amount of water/flour. It eventually starts to return to the starter viscosity that I'm used to. The next 4 days I feed it with whole wheat in the same "ratio" there are much more bubbles and it rises way more. All which, as far as I know, are good signs. However, it has never passed the float test yet. All the times that I've tried have led to the starter falling like a brick. To be honest, I'm getting impatient (coz i wanna start baking with it again HAHA) and worried because I'm not really sure about the overall health of my starter.