so, most of the info Im going to give you is anecdotal or stuff I have heard, so take it with a grain of salt
1) it ferments at lower temps, just much slower
2)I dont know what Chucks is
3)Taste is very subjective. Citrus is a lovely flavor, and goldings are delicious hops. If you like the flavor, it doesnt clash. I dont think Voss is over the top estery anyways
4) I dont know if voss is a top crop or bottom cropper, but let tastes and fermentation answer this question. If you arent seeing a change, then its probably ok, farmhouse brewers have been repitching this stuff for centuries
5) I hear under 1.050 you should probably add nutrients, particularly with higher temp ferments.