Help with a starter

Greetings. I have a question on some starter I recently made. But first off, I’ve been baking sour dough bread for about three quarters of a year (and probably 140 loaves or so) using Ken Forkish’s book as a starting point. The bread is great. I always bake two and give one away.

About three weeks back I decided to make a second starter –and as far as I can recollect, I made it the same way I made my original batch. This one though took a little longer to get going and was nearly two weeks before I had a vigorous looking starter. The problem is that it smells more like paint thinner than anything else. My original batch reminds me of a beer brewery tour. I haven’t risked making a loaf out of it.

Have I gotten some weird beasts in there? Should I just toss it and say, oh well? Or is it likely to improve with another week or two of daily feeding?

The daily feedings are about a 1:4:4 mixture (25% whole wheat, 75% unbleached AP) and then kept at about 75 degrees.

Thanks!