There seem to be some opinions out there that rousing the yeast in primary is not advisable. Comments?
Not always necessary, sure. Not advisable of you need to? Nope, not for me.
I just don’t know why you would need to do it as a standard practice. Is it harmful? Probably not. I just think it’s unnecessary with the exception of a stalled fermentation or perhaps a super flocculant yeast.
I use 1968 pretty regularly, which flocs like mad, and haven’t found the need to keep the yeast roused. I think you’re well served to make sure you have a healthy pitch and let it do it’s thing.