I started my starter about two and a half months ago. Its been through a few ups and downs- until I finally stabilized it, and produced quite a few gorgeous loaves from it. It created tangy and crusty, flavourful bread.
Then I moved.
I always knew that moving was traumatic, but I didnt realize the extent of it until I took my starter out of hibernation, where it was staying with my sister for two weeks. At first everything was fine, back to normal- I was feeding it twice a day like normal. Then all of a sudden it started getting weird. It got very watery, and started making lots of "hooch"- that low grade alcohol that forms on top of the starter. I would pour it off and feed it with a watchful eye...
At first I thought my new kitchen was too hot... I started controlling the temp of the strater with cold water baths. Didnt help. So I started feeding it more often, thinking that the yeast was eating up the starches too quickly. Didnt help.
Then I started thinking... maybe Im not feeding it enough flour? I double checked my measurements and I was fine... but then, i noticed the amount of water i was using... and it was DOUBLE the amount i was supposed to be using! duh! thats why it was watery.... !
Moral of the story, double check your measurements. And get enough sleep.