Starter with fresh milled rye wheat berries

Greetings,  I have been baking sourdough for several years and recently had to make a starter because mine died.  That said,  I milled fresh rye and mixed it with filtered water.  Everyday, i get hooch, and maybe a few bubbles.  Should I not use the whole rye?  Is it feeding too quickly with the full grain?  It used to be so easy to make up my barm.  Help please.