My starter crashed on day 4 and now I'm second guessing everything

Last Thursday I started a new sourdough culture with some organic rye from the co-op in Portland, and it looked perfect on day 2, all bubbly and sweet smelling. By day 4 it had a grayish liquid layer and this sharp acetone smell, so I tossed it and cleaned my jar with boiling water, but now I'm wondering if my tap water or the room temp dropping to 64 at night did it in. Has anyone else had a starter fail that fast, and did you just restart or switch to a different flour ratio?

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