hello @esselstyn , welcome to BYCI think the question is probably difficult to answer --- fermentation is such a variable process. How long is the fermentation? What is the starting yeast population? What is the temperature at which fermentation takes place? How variable is the temperature? All of these factors (and others) will affect fermentation. In a backyard or homestead setting, it's hard to imagine all these and other variables being firmly controlled. So there's probably some variation in the outcome of fermenting any particular grain. But variety is the spice of life...
This is quite an old thread (from 2018) and the person you're replying to hasn't been on the site since that year, so you may not get an answer. But there are plenty of people interested in fermented feed, so maybe the thread will revive. Anyway, welcome aboard!