Tyler, did you count cells to verify how much you were pitching?
Yes, I do hemocytometer counts to verify pitching. I don't, however, do any viability testing for starters made from fresh smack-packs, so there is likely some variability.
I also try to keep tight controls on other measurements. My temp is controlled with a 2-stage Ranco, fridge and ferm-wrap to ±1°F and the O2 was measured with a Milwaukee DO Meter.
I posted my discussion regarding 3068 with Wyeast on this forum previously; here is the link to that thread: https://www.homebrewersassociation.org/forum/index.php?topic=12789.msg162616#msg162616
As I said, it's not popular advice to say, "pitch less yeast", but I'd try that before I'd try buying all new equipment, especially if your other beers are coming out fine. Those phenolic yeasts are very particular about pitching rate in my experience.