Sorry for another ischia activation topic. I searched the forum and read through other threads, but I'm still not sure what to do. I purchased Italian cultures from sourdo.com a while ago and about 2 weeks ago I decided to activate ischia (it was in the fridge for a few weeks). I followed the instructions provided with starters, ie. start with 24h in 32C, then put it in 21C for a few days, feed every 12h with 140g of flour, discard about half of it before each feeding. During the first 24h it looked promising. After putting it in 21C I didn't see almost any activity and I saw hooch dividing from the starter. About 4 days later I realised that it's not going to magically raise a few inches in such state and started looking for some tips - I found that hooch is usually a thing which happens in the fridge, so I decided to take it out of proofing box and put it in the room temperature (it's usually about 24-25C in my apartment). After that I saw a lot more activity, so I continued to feed it like usually for a few more days. The outcome is that it usually raises about an 2-3cm in about 2-3 hours (I'm using 1L jar, quite standard proportions I guess), but I've never seen it raising 2-3 inches as it should according to instructions (sometimes it raises even less than 2-3cm, today I think it's about 1cm). The smell is quite nice, a bit kefir-like and a bit like yeast or something that starts to ferment mildly.
Is there something I should try to make it work better? Did I kill it with my procedure? Is it likely that some other culture won during the first days when hooch was forming and there was a little activity?
I will probably try making a dough with it and see how it behaves, but it would be great to know more on what's going on.
Also, if you're reading this and you have an activated ischia culture and you live somewhere in Germany, Czech Republic or Poland, can I ask for a PM? I would gladly borrow some of it and compare with what I've got.