I have been conditioning but found a side effect on Sat's brew that i'd not experienced before. The grains were sticking to the rollers and were slung out of the slight gap between the mill body and grain tray. I think I over did the conditioning. I'm not sure I am going to continue the practice because I got stuck mid way in the lauter. I simply shut the ball valve, stirred the grain bed, re-vorlaufed, and continued the lauter. No biggie but an indicator of crush issues.
I adjust based on crush quality, not gap measurement.
Well, I'd say crush quality and still having the ability to drain the tun in a reasonable amount of time. Another thing that Denny reminds me of, is the speed at which the rollers are spun. If you spin fast, you might have to increase the gap a bit and vice versa. Another variable is if you condition the malt prior to milling. All of these factors suggest that there isn't a preferred gap. However, there is the gap that works for you.
Just to be more complete, I crush very fine and have never had a runoff problem. I also run the drill I drive the mill with as fast as it will go and I don't condition the malt. Yeah, counter to pretty much everything oter people do. But I get great efficiency and IMO great beer.
Yes you overdid it. You only want be using an ounce or two at most..also more often overlooked is the time you should give it to absorb, I find ~30 minutes to be good.
Here is non-conditioned at .024
And conditioned at the same gap
If you are seeing shredding you need to look at more water or more time.