[bierview]

There seem to be some opinions out there that rousing the yeast in primary is not advisable. Comments?

[denny]

Not always necessary, sure.  Not advisable of you need to?  Nope, not for me.

[Joe Sr.]

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.