What is your final time at the conclusion of drawdown and what recipe are you using?

Have you tried adjusting temperature? An ideal brew on lighter roasts does often get into that 95C+ range, but temperatures that high can definitely strip away nuance unless everything else is locked in. I often initially get more complex flavor from slightly lower temps which I then ramp up if extraction is lacking. I see Cat and Cloud recommends to get the water as hot as you can, so 100C, but the coffee you linked isn’t even their lightest roast. I’m not sure I love that recommendation.

Sure it's the grinder? You've had good v60 brews with your recipes and you've ruled out water? If your not 100% sure and don't have another grinder to compare to, I'd have a good local roaster grind a bag for you on their high end grinder and buy an identical bag of beans to compare it to with Op2.

That grinder does have a reputation for being lackluster for pour over, but I'm not sure that's your issue.

whats your water to grind ratio?

if its bogged down with astringency then grinding coarser or decreasing contact time may help. if it tastes ok but just thin/flat then grinding finer or upping your dose may help.

I use an Ode 2 every weekend with a range of nice light roast beans from roasters like DAK, Prodigal, Swerl, and XLIII. I tend to grind in the 7 to 8 range depending on the amount of fines that the beans generate.

I use either the V60 or the Konos MDK-41 brewers and a drip assist device to reduce agitation and reduce migration of fines in to the filter.

I use water in the 90C to 93C range and a TDS of 25 to 125.

I try to use as few pours as possible with a 1:16 ratio.