Spelt Sourdough starter not rising for over a month

You might actually be starving it. Most recipes for starters call for percentages of the ingredients in grams, not cups. A quarter cup of water is about 60 grams, and a quarter cup of flour is about 30-ish (maybe more for whole spelt, but not much). So, by that method you are actually using 'more' water than flour by a long shot!

Try using 50 grams of starter, 100 grams of water and 100 grams of flour for a feeding instead. Give it a good stir after four hours or so and see what it does.

Lazy Loafer has a great tip in the post above, but I'm not clear about what "a good stir after four hours" does? "Lazy", or anyone else...can you clarify please?
GregS

Your starter is perhaps too wet to rise.  Try using half as much water for normal feedings to come closer to 100% hydration.  What temperature is the starter?  If it is cool at room temp... you might not want to change anything, just use a recipe for a wet starter.  I would try a few things first before changing a routine.  Try a few experiments while maintaining this starter just the way you have in the last few days.  

Experiment 1)   Make a firmer starter using some discard.  Now let's feed it...  Skip the water with the first feeding.  Try feeding more flour  or... reduce the starter amount to 1/8 cup (the water to 1/8 cup and) up the flour to a little more than 1/4 c.  To eyeball it, take a heaping Tbs of mature starter (double the volume with water) and add enough flour to make a very soft dough.  let it sit covered and rise until it bursts.  Repeat (adding water) to feed and maintain.

Right now  with a fourth cup of everything, it looks like the feeding ratio per weight is  roughly   (2, 2,1)  (s,w,f)  This ratio is normally for a cool climates and cold pantries a large wet starter.  It does not expand much if at all and tends to sit and slowly ferment, bubbles are tiny and tend to drift to the top.  A large portion of this type of starter is used to make bread dough (see Experiment #1) so it is not uncommon to keep a gallon jar about half full of starter at any given time.   

If your room temp is above 73°F then it is possible the starter is underfed.  Then the feeding ratio (flour) should be higher.  That would boost yeast activity.  So far, I think the starter is just too runny to rise.  we shall see...

I started my spelt started with a tablespoon of my wheat one. 2 refreshes later (I baked bread with it!) and the wheat was down to homoeopathic levels. It's quite lively and more sour than the wheat one - I feed it white spelt flour when I use it (3 times a week to make 4 loaves each time - usually) in-between using it, it lives in the fridge. It doesn't rise that much compared to the wheat one, but it raises the loaves without any issues.

-Gordon