Yeah, more work, being that the grains generally need cooking, but I found it more forgiving than fruit so far.

Brewing up a Multigrain whiskey, scaling to 600l, finding that we need to add more water than expected, which we reckon is a combo between the grains soaking up a bit more, and evaporation from larger fermentation containers

Understanding that requires intelligence, something I would never accuse them of

The Danish and Swedes are like brothers, always fighting, but stand up for each other