I just bought a corona mill and have never crushed my own grains before. Looking at your last picture showing the crush, it looks like I want to see the empty husks somewhat in tact and then the insides of the grains sort of chopped up. Is that true?
It would be very difficult to assess the crush from that picture. It would be better if the grist were spread out no more than one husk deep to better show the starch and flour particle distribution. A dark surface works well for this as it provides more contrast. A pile of grist right out of the mill can also be deceptive as the husks and flour particles will tend to segregate as the pile builds below the mill and the husks tend to migrate to the top. A good crush IMO has all husks smashed, lots of pinhead size starch particles and about 10% fine flour. Whole kernels should be hard to find. Husks should be smashed but mostly intact or halved, not shredded. I used to abide the "crush till it scares you" dogma, but no more. I don't take it quite that far. I gave up a few efficiency points in exchange for a more free flowing mash. I regained the lost points by extending the mash time a little. Yes, go ahead and crush till you're scared. Next time go a little finer on the crush. Soon you will have one of the infamous stuck mashes that everyone has so much fun with. You are not a true home brewer until you have solidly stuck at least three mashes and one of them must be for at least a 10 gallon batch.