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I just coldcrashed kolsh last week with k-97 and 6 gramms of gellatin in 30 liters keg. Before being coldkrashed in keg it was coldcrashed in primary fermenter for 5 days at -1c and still had some yeast on top. Beer is crystal clear after one week at -1 C.

Gellatine will clear yeast haze in several days at -1.

Well that's the case. I assume harsh bitternes is coming form large amount of cohumalone, which is bitter by itself but not counted by IBU calcutors. I never use them as early boil hops( like to use Yakima Magnum or Summit in FWH for half of projected IBUs.). Try to add them 30 minutes or even...

Rannij Moskowskij- is SaaZer type hops Podwiazny- is bittering only if used for arome has dill like aroma and taste. Faworit- is perle like. Regular brew kolsch, Altbier, Baltic Porter with it. But i buy by kilo directly from manufacturer.

There are some beutifull russian hops from saazer type such as Rannij Moscovskij, to more morden perle/ternager fruity honey type such as fovorit. But the problem that most reateilers store and package the poorly. I usually buy my directly from manufactiure in factory packaged kilo foil bags.