Is it vinegary or boozy or mouldy smell?
FWIW I’ve had much better luck with a much less hydrated starter - the 50:50 ones have always seemed to need more care than I’m able or willing to give.
35g starter (use your discard for this to start with)
40g white flour
Do this every 12 hours for a couple of days then it should be alright to leave in the fridge for a week between refreshes. If you’re baking every week you can get away without refreshing it, just hive off 100 or so grams of your built up levain (obvs depending on your bread / baking strategies)
If I need a liquidy starter I just take 10g of that and add 50g water, 50g white about 12 hours before I’m going to need it and leave it on the side.