An update and a question or two:
I racked the first batch from bucket to carboy after 4 weeks. Gravity went from 1.055 to 1.007. The volume transferred was about 5.67 gal. I kept 2 cups of trub in a mason jar, and pitched the rest (maybe 6 oz) into the 2 gal top-off batch. The top-off batch was brewed on the same day I transferred the first batch, and after a week, the top-off batch went from 1.064 to 1.010, and 1.33 gal was transferred to top off the solera carboy to a full 7 gal.
When I transferred the first batch, even after 4 weeks, it was very cloudy with yeast/bugs. After racking it to glass, it settled. There is now a thin, clean cake at the bottom (pic below). Is this going to be ok in my solera, both over the next year before my first pull, and over the long term over subsequent pulls/top-offs?
Samples from both the main batch and the top-off batch where less than good tasting. The first batch was skewed by the suspended yeast/bugs and had a distinctive green taste. But the top-off batch was clean when I sampled, and that green characteristic wasn't there. The batches maybe could be called funky, but were not a nuanced, interesting funk, but rather they just tasted, I don't know, maybe not bad, but not good. I know that's not described well, but is that typical for Melange or other blends like this? Is it reasonable to expect that if it's characteristically "not good" after primary that it may evolve still to something desirable?