I recently bought a Cereal Killer and crushed my first batch of malt this morning. In reading on what a good crush is, I'm learning that the pre-crushed malts are not crushed for optimal efficiency. Anyway, it sounds like I'm looking for most, if not all, of the grains cracked without shredding the husk that will be needed for preventing a stuck mash during lautering. We also want all grain particles to be separate from the husk. I've also read that when you're done lautering, the mash should look like rice hulls. My all grain batches from pre-crushed grains have never looked like that, so I'm very interested in seeing what this mash will look like post-lauter. While crushing, I had a couple of thoughts as to why a better crush yields to better efficiencies. The obvious one is that there is more open surface area for the hot water to gelatinize the starch and allow the enzymes to convert the starch to sugar. But then I thought, wouldn't a better crush help to improve conversion by freeing up more enzyme in those kernels? In other words, is there the possibility that a poor crush has trapped enzymes that never get to do any work?