sourdough starter

 I stared a starter (new to this) and want to make waffles with it. I followed a recipe that required a yeast packet with warm water and flour equal parts and a little sugar. Anyways, I have read other recipes on starters and wonder if I have messed mine up.

The first 8 hrs it bubbled and over doubled its volume. I let it sit out for a day and a half (equaling 2 full days) and stirred it a couple more times over that time. Of course it was not bubbly after that 8-12 hrs, I never fed it. I thought for the recipe I read that you leave it out for 2-5 days until it stops bubbling and produces a sour smell, and then it is ready for baking. But other recipes seem to say the contrary. It started separating on the top where you could see the alcohol layer under and it definitely smelled sour at the end of the two days.

Is my starter fine where i did not feed it, and is it too sour possibly? I don’t know. I had someone else smell it and they said it smelled like beer. I also have read that you can cook it like I have it where there is no activity in it, since it is sour smelling and it will still make cooking taste great,  but other sites have said that you need to have it very active when you want to cook with it.

I have transferred it into the fridge

thanks for your help to a beginner!!