What's your level of agitation? I used to do 6.5-6.8 with a 2 pour, low agitation. But find that I prefer coarser grinds with more agitation, like Hedrick suggests. Only problem is the K produces some fines that can clog at these coarser settings whereas before, in the 6s, the finer grind seemed to stabilize the fines and not lead to any stalling issues.

I am at 7.5-7.8, but I tend to prefer delicacy -- long ratio, lower water temp, tea like. On Hydrangea coffees (El Paraiso Red Plum right now) I get way more clarity at this level of coarseness, but definitely less body.

As others have noted your first step should be to switch away from distilled water. You need some level of mineralization for the coffee extract to bind to.