Making a starter, when to do the next steps

Preface: I have made made multiple starters and baked with sourdough for six years.

I wanted to make a new starter since I wasn’t sure about the properties of my current one after periods in the fridge, unfed on the counter a day and feeding workflow. It rises well and works great in a dough, but I wonder if it’s become too acidic.

I used 50g water and 50g wheat, same as I feed my existing starter. It’s quite hot right now and kitchen temperatures can get up into 28C/82F during daytime.

After 24 hours it was bubbly and looking good. I fed it another 50:50 and the starter took off. After 4-5 hours it had doubled and not long after it started to collapse. The plan was to let it sit 24 hours, but I fed it another 50:50 that evening. Next morning it had risen some, but now with most of the flour being 2-3 days old, not as much. It looked lively.

I decided to discard all but 50g and feed it 50:50 again. This time it didn’t rise much and now 12 hours later it’s not had much activity.

Did it hurt the starter to let it sit for many hours after having peaked and collapsed again? Should I have fed it more as it peaked or discarded and fed, rather than let it sit in that state longer? It smelled nice the first few feedings, but has now taken on more of a acetone or acidic smell.

It’s common to see starter instructions say that you should let it sit 24 hours after each step, but if it’s growing faster and has peaked with fi. 16 hours left, should I feed it then and watch the starter rather than the clock? When I started baking with sourdough I used the clock, with varying results. Now I have learned to read and feel the dough and let it decide when to do the next step. Same with my existing starter, I feed it mostly after it has peaked and not at set intervals.