Congrats on the Berliner. I have made it twice - once with the long "over-winter" souring - it was good, but not worth the wait. This last time as a kettle soured batch - it got away from me with an overnight drop to 2.9pH. I may just give the grain inoculation a try, but I will do it with a starter to minimize the risks - glad yours avoided the dreaded "poo" bugs, though.