Great news Jake: you succeeded! It rose so fast because whole grains have lots of yeast on them. Yes, the strange aromas are due to other bacteria also present. So you have two options:
1. Keep feeding it, like Master Christopher suggests. Only I would use a small amount with lots of added flour, like 1:3 yeasty starter to new mixture. This will allow the yeast to overtake the bacteria. And I would do it during the day so you can re-feed it just as soon as it gets bubbly, this will also keep the yeast ahead of that strange bacteria.
2. Start over again only during the day so you can feed it as soon as it bubbles. My most active starters are from whole rice grains. If I leave them overnight the bacteria overtakes the yeast entirely. If really want to keep that yeast happy, set your alarm and re-feed it in the night ;-)
Of course, for sourdough, you want a bit of bacteria for that sour, but you'll get good bacteria in there without trying to, just from your hands and such.
Personally, I prefer the wild yeast flavor over the sour bacteria flavor-- in the French "levain" tradition--so I feed my starters often to keep the yeast well ahead. But inevitably the sour creeps in.
