Bohemian Pilsner Pramu

pH @5 min: 5.19
Sparge: 2 gal tap water @ pH: 5.56 @168 Fahr.
SG pre-boil: 11.8 Brix (1.0475)
pH pre-boil: 5.14

SG post-boil: 12.5 Brix (1.0505)
pH post-boil: 5.24

Fining: 1/2 tsp Brewtan B @min 10
Whirlfloc tablet @min 15

0.2gr Servomyces @min 15

Whirlpool bajó a 177 Fahr

4.9 gal in mash
Maybe 4.2 - 4.8 fermenter (the mark of the condensed was at
half of the tank)

Fermenting at 12 Celsius (hysteresis is 0.5 degrees Celsius, from day 8 hysteresis changed to 1.0◦ Celsius)

First 8-10 hr with very little bubbling
10-24 better bubbling, but still slow
24-48 constant bubbling

Fermentation
June 21st=Day 0
Temperature: 12 Celsius Days 0-8
12 ◦C days 0-8
12.5 ◦C days 8-9
13.5◦C days 9-10
16 ◦C days 10-11
18 ◦C days 11-15
16◦C days 16-17
14◦C days 18-19

Transfer to KEG (Friday, July 9th)
Day 19
12◦C days 20-21
8◦C days 21-22
5◦C days 23-24
3◦C day 25
0◦C days 26-28 (CO2 @12psi)
3 ◦C day 29 (CO@ @14psi)
5 ◦C days 30-35
2◦C day 35-39 (CO2 @12psi)
6◦C day 39...today (CO2 @12psi)

Day 41 (August 2nd): Better flavor, less harshness, more drinkability, retention is medium poor, finish is bitter, almost no maltiness. Bitterness better, ok but still a bit overwhelming.

Day 42 (August 3rd) the beer keg was transferred to the chest freezer (Josh). Unfortunately the temperature was set to frozen. Left the beer one day there and it got frozen. Next day applied the temp control, set to 5 celsius.

Day 46 (August 7) Beer is completely undrinkable, harsh, no malt, hop aroma/flavor, null.
XXXXXXXXXXXXX
Bye

Day 48, less undrinkable, more clear.
Hope it gets better

NOTES:
At day 35, still murky, hazy, a faint harshness in the finish.

Brewtan B and Whirlfloc were used simultaneously (WRONG)
Day 38 added Sina Fine 6-7 ml, (with syringe, maybe 1 ml didn't reach the keg)
Day 39 still murky, harshness has been reduced
The pours are super murky and tan beige color.
Good carbonation

SUGGESTIONS:
Double-check pH in all the process
Check protein coagulation, improve it:
Brewtan B,
whirfloc/Irish moss,
Avoid high pH during ALL process
rolling boil,
chill quicker xxxxx