I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.
My results were that it made no difference in either efficiency or "lauterability". Gave it 2 tries and went back to dry crush. My conclusion was that I had no problems that this method would solve.
You just saved me several experiments
IF you're having efficiency or lautering problems, it's probably worth a try to see if it will help. If you;re not, I don't see the value of it.