I had a very similar problem in almost the same time frame. I tinkered with my starter as follows:

Every time I bake, about once a week my recipe calls for 1 cup of starter, so I mix a sponge and then feed the starter. Where I had been feeding it and placing it right in the fridge, I decided to leave it out at room temp in a loosely covered jar to begin some fermentation for 24 hours. And Voila, my starter has begun to get nice and tart. I also do not drain the hooch off the top, but rather mix it back in when I am getting it ready for a sponge.

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