I've found with v60 you can grind relatively fine (finer than other pour overs) to get more flavor, assuming your grinder doesn't produce too many microfines slowing drawdown. Sometimes a finer grind even speeds up drawdown.
I had to do that to calibrate a Sey recently, pictured (using seasoning beans, not wasting good coffee ) 9 grind size yesterday on the left, to 7 today on the right, on a calibrated-to-chirp Timemore 078. The 7 produced a sweeter more complex cup than the 9, at a very similar drawdown time.
What type of beans you're brewing matter too. I've found 88-92c(190f-198f) produces a more pleasant cup with some natural beans, while 96-99c(205-210F) is preferable for many washed beans. You may not notice a 2F change like you did, consider trying larger temperature adjustments when playing with temperature as a variable, 4-5F.
If you wanna get real fancy, you can try a Samo bloom too. Bloom for 60 seconds at either 50/60/70c and brew the rest at your normal temperature. Theoretically helps keep more of the initial complex flavor notes in the cup. My best cups are with the v60+Abaca and sometimes the Pulsar. I've been grinding finer and finer to see how fine I can go with the V60 + Timemore 078, haven't had a problem yet.
