That sounds good! I think you're underfeeding at this point, and you'll see a stronger rise when there's more fresh flour. If you're up for an experiment, take 20g of your culture and mix in 40g of water and 40g of flour -- a 1:2:2 ratio. I think you'll see a vigorous rise. That creamy smell is from the lactic acid bacteria, which means your culture should be pretty stable, so it's time to give it a little more breathing room.
I only keep 30g of culture between bakes, and feed it at 1:3:3, without discarding, when I need more (I use 3-4kg for bread, and it only takes a couple of days to get there from my 30g storage culture).