Sourdough starters are rarely completely ruined, unless you're growing significant amounts of mold or something.
It is possible that your refrigerated "break" early in establishing your starter ended up hurting the yeast population and accidentally selected for something else (perhaps undesirable bacteria) that is now growing and creating odd odors.
It's also possible that your starter is perfectly healthy and well-established. A strong starter should often rise and begin to fall in 12 hours or less. Mature starters tend to go through a cycle where they smell yeasty as they are expanding, have alcohol notes around the time of collapse, and then acidic (vinegar/acetic acid and lactic acid) notes as they age further, due to bacteria converting the yeast waste products into acids.
Have you tried to bake with your starter yet? I'd see how well it works and whether it can successfully leaven bread dough. If so, it's probably fine. Starters do often go through periods of odd smells and weird behavior in the first couple weeks, but they'll stabilize after more regular feedings as a more consistent set of microorganisms becomes permanently established.
You don't mention any liquid floating on top ("hooch") or any discoloration. If those were appearing, I might be a little more concerned. If not, try baking a small loaf with it, and see what happens. My guess is that it won't be very sour, but with a feeding regime like you have, it probably shouldn't be.
Lastly, you asked about whether more frequent feeding is required. I don't think so, given how much you dilute your starter during feeding. Twice per day feedings are recommended at room temperature for those who do something like a 1:1:1 (i.e., 1 part starter:1 part flour:1 part water by weight) or 1:2:2 feeding. You're doing something closer to 1:8:8, which means it will take longer for the yeast to process all the new flour and then for the bacteria to deal with those waste products. The only danger with such high dilution in young starters is that microorganisms actually present in the flour may still be able to overwhelm the things you want to grow and/or the starter may not be developing enough acidity by the end of your growth cycle to kill off those bad things.
Does your starter smell (or taste) acidic right before you feed it? (It doesn't have to be strongly acidic, but at least mildly so.) If so, I think your starter is likely very healthy and having youthful growth spurts.
In any case, I'd test it in a batch of dough before trying to diagnose further. In a worst case scenario, as long as you're getting some acidity before feeding (and not seeing mold, hooch, discoloration, or other weird things besides the odor), you should just keep feeding regularly, and it will likely sort itself out in a week or so.
When I've made sourdough, I've always had a very active starter. To get it active discard half of the starter, and then double it with equal volumes of water and flour.
For example: If you have 2 cups of starter, dump out 1 cup, and add .5 cup water and .5 cup flour.
Feed it twice a day. When you see vigorous fermentation between feedings, it's ready to use. You can tell it's fermenting well by transferring into a new jar (mason jars work well) and seeing if the level rises and falls significantly between feedings.
Best Answer
Hard to tell for sure, but it sounds like a good sour to me. It has been my experience that sours do not always smell like yeast. Did you add a pinch of yeast in the first place when making the sour? If not, you would be relying on nature to have any natural yeast spores within your sour, and that does not always work out that way.
Either way, if you are only using the sour to impart flavour in your bread, it doesn't really matter if it has yeast in it anyways, as you will add yeast for leavening purposes when you mix the bread.
It has also been my experience that often a 'strange' smelling sour has excellent flavour. Ultimately, it can't hurt to bake a loaf.