The first thing I thought of was lacto. It exists on all unpasteurized grains and works quickly with not a whole lot of moisture. I'm not sure if acetobacters work on grain alone or not. Oh, and ditch the bucket.
Alright thanks all for your input, I'm going to ditch the bucket and make a couple batches this weekend using my same methods but fresh grain and see how they turn out. Thanks again!
"Stay thirsty my friends"
-The Most Interesting Man in the World