Really struggling with new Kingrinder k6. What am I doing wrong?

I cannot for the life of me get a good drinkable cup out of this thing. It’s either under extracted and sour/empty/thin, or over extracted and super bitter/dry/overwhelming. I’m using a basic one cup recipe in a 01 size v60. 15 grams of beans, 250g of bottled spring water @205°. 50g bloom, and four more 50g pours with a small swirl at the end to settle the coffee bed. I made honest to god 11 different brews last night going from grind setting 50 to 150, in 10 click increments. Nothing is working. Some were closer to being okay (around setting 110/120) but they were still extremely bright and acidic. I’m using good fresh beans(Tanzanian peaberry aviv estate, and Indian monsoon Malabar, both light-med roasts. ) that I picked up on Monday from my local roaster, fresh roasted coffee. It was roasted last week so it’s had time to rest.

I just don’t know what’s going on. With my baratza encore a setting of 14 or 16 works great and gives me a sweet balanced cup with both these coffees. Draw down is significantly longer due to the increased fines that the encore generates though.

Any ideas or tips? Am I just not used to a cup being so clean/consistent? Maybe I just don’t like Tanzanian peaberry? It’s my first time trying it, and it’s supposed to be bright and acidic. Just didn’t think it was THAT bright. It’s like battery acid tart. It’s drinkable with milk and a little flavor syrup(I know sacrilegious).