being a newish roaster I was going to ask a similar question.
Compared to commercially roasted beans, I too, noticed a requirement for a finer grind. [Peru Villa Estate, Bali Supreme mountain & ITM all taken to first signs of 2nd crack.]
I was wondering if this was due to the fact that my single origin roasts were done lighter than the commercial blends, or whether it was a SO vs Blend issue.
Or perhaps a combination of both.
The results were great though
I notice after resting [generally 5-8 days] that the beans had somewhat settled down [less gas] so the pours tightened up a little.