Hmmm.... depends on a few things. The good news is that I've left a starter at people's houses and gone back after they've neglected it for 2-3 months and it's all worked well so there's definitely hope!

Brown might be worrying - if it's got any type of mould on it, chuck it.
If it's just a brownish liquid on the top, then that's just hooch from the fermentation and you can stir that back in.
If it's just brownish in colour, then it's worth a stab at resuscitation but your results might depend on how well established your starter was beforehand.

If you're retrying it, I'd suggest rather than discard/feed/straight back into fridge, that you give it some TLC for a few days. Discard/feed at room temperature for 2-3 days (perhaps even at 12 hour intervals) until it gets going again. Using some rye flour in it rather than white also can give it a nutrient boost.

If it doesn't work but you want to start again, let me know and you can have some of my Sammy sourdough.