OK, so I took the slow starter back out of the fridge. Took it down to 42g, added 42g flour, 42g warm water, and set it in the oven to double. It doubled overnight. Pulled 26g out, fed it 42 and 42. This is what it looks like now. The full starter was light and airy. Once the oven cool down, I'll put it back in there to rise and feed it again.
I'm waiting for the discard to fall. I've never actually seen my starter fall, I just always looked for doubling.