Grinding Coffee

[Thairlar]

This morning I got out the Panama Hartmann Songbird I'd roasted a night or two previously, threw it in the new Solis Maestro and it proceeded to jam. Some of the beans were lighter in color which leads me to think some of them may have been under-roasted. I ran them through my Zassenhaus and it was really difficult to grind. It seemed like it could have gone longer from the taste in the cup too. Are beans that aren't roasted enough harder to grind?

I put them on at 3.5 on my Freshroast+, which generally gives me a good city roast. All the indicators were that it was a city roast too. Past the first crack (from what I could hear) and not into or close to the second crack. Most of the beans looked to be the right color as well.

The jam is cleared, and since other beans got through and it was a tough grind by hand I can only assume it was the beans. Ideas, comments, suggestions?