Not entirely sure about that either. Mr Malty says for a 14L batch of 1.044 beer as per the OPs statement, 1.1 packs of 11.5gm of dry yeast is required.
Sure, more yeast is definitely better in most cases but considering he fermented at 15c I'd hazard a guess that the cell count made up for that...
5. Dry hop during primary fermentation to allow the hops to stir through and avoid oxidation
To clarify - do this after the bulk of fermentation is complete, i.e - 75% of the way. Too early, and you'll risk a super hazy beer by proteins and hop oils (think NEIPA) binding. Not only that, but any...
Best of luck for whatever comes next Yob.
I'll throw my hand up for 5kg of Amarillo, depending on price.
Will take a handful of BRY97 and Notto packets too if you have any left.