Question on Rye Starter

I have, for the last 3 years, been keeping a rye starter from a KAF Rye bread class somewhat alive but not sure I am doing the best for it.

I have religiously kept 1/3 by weight of the old starter and added back in 1/3 water 1/3 whole grain Rye {Hodgson Mills} and it rises somewhat in about 10 hours while on the counter. I keep this feeding going for 3 days then back in the fridge for a 1 week and repeat. I have tried 2 feedings per day with no noticeable difference in activity.

I just seems rather lethargic and very very stiff. Almost but not quite Peanut Butter stiff. It will fall off a spoon after about 10 seconds with much remaining on the spoon.

It would appear on various videos I have seen that the starter is much more fluid.

A month ago I ran out of the Whole grain rye flour and used some KAF White Rye and it was like I fed the starter some steroids. I used the same weights but now question if 100% hydration is correct for a rye starter or if I am being thrown off by using weight instead of volume. The starter was not as stiff as before.

The white rye is difficult to get in my area while the Hodgson Whole grain rye is almost always available at our local stores.