Warning: My sourdough starter went nuts after I moved it to the garage

I put my starter in the garage last Tuesday because my kitchen was getting too warm. The temp dropped to about 55 degrees overnight. When I checked it in the morning, it had nearly doubled in size and smelled way more sour than usual. I learned that a cold shock can really kick fermentation into high gear, even if it seems counterintuitive. Has anyone else had a starter act weird from a sudden temperature change?

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