I did do a double crush this time, definitely helped my efficiency, though I still added some DME to pump up this Imperial Stout recipe. I think I mashed a bit high, was at 153 when I closed lid and when I started vorlaufing my first running they came in at about 149.5.
In the end, for about 15lb of MO and misc. grains I probably would have gotten 1.080 post boil. Added two cups of DME and it bumped up nearly to 1.100.
One thing a couple of folks mentioned is testing my water ph to find out if that might effect my extract efficiency. Most folks have told me NYC (Brooklyn) water is just fine and don't need to mess with it. Do you have any thoughts on water ph affecting mash?
BTW, thanks immensely for your help, I'm plugging away with your ideas and I feel like I am making progress and not spinning my wheels.