I've used Voss almost exclusively since I got back into brewing. I've used the Omega Voss strain and re-used it probably a dozen times with no perceived ill effect. I've done stouts, IPAs, ambers, blondes, you name it. My biggest problem I've had with the yeast is relatively poor attenuation and its performance below about 75*.
On a couple of occasions, I've had the yeast "stall" on me because, after a massive 48-hour push, it pretty well finished its business. Unfortunately, I didn't keep fermentation temperatures up past that period and the yeast went dormant, leaving me with an under attenuated beer (in the neighborhood of 68%). This last batch (bottled yesterday) I increased fermentation temp, added some yeast nutrient, and gave it another week. FG finally fell into an acceptable attenuation range (75%) and I bottled.
What I would say, in my experience, is double the yeast nutrient, keep fermentation temps high enough for at least a week for it to finish out as completely as possible, and be confident that the yeast has finished before you bottle. I've also had it not quite get down to its max attenuation and I end up with over-carbonated beer because there were a couple of gravity points still to go. I think in the future I may switch to a fresh pitch or even the dry Lallemand Voss just to see how it does.
I'll say one more thing. There's an article out there that basically debunks all of the myths about underpitching for flavor. Actually, a healthy pitch results in better attenuation and almost no noticeable flavor differences. Here's a link:
The Impact of Pitch Rate on Kveik Ferments and another from Brulosophy:
Yeast Pitch Rate: Impact of Underpitching Kveik Yeast | exBEERiment Results!
Of course, someone will disagree with everything I've said, but I'm just sharing my personal experiences!