I would take it down to .40 and look into conditioning your grain with water before milling. It makes a huge difference for me, I can mill super fine and the husks don't get shredded so I never have laudering issues.
Next up: American Pale Ale
Primary 1&2: American Brown Ale
Primary 3&4: Hopped up Belgian Tripel
Bottle Conditioning/drinking: Summer Kolsch, White Zombie (Amarillo IPA), English Pale Ale (ESB)
I'm still trying to find the sweet spot with my MM 2 2.0. I've been doing .035 for the last couple of batches, but it might be a little too fine - got a little stuck right at the end of my mash out last batch. .037 might be the ticket...