Sourdough starter crisis after 2 weeks of neglect, should I revive or restart?

I forgot my starter in the back of the fridge while I was on a 10 day work trip to Denver. When I got back, it had a layer of gray liquid on top and smelled kinda like nail polish remover. I scooped off the hooch and fed it, but it's been 3 days and it barely bubbles. My friend says just start over, but I've had this starter for 8 months and it makes the best crusty loaves. Has anyone brought a starter back from this state, or am I just wasting flour? Should I keep feeding it for another week or cut my losses?

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