A lot of English strains are quick to finish and flocculate out which is why you see the recirculation of fermenting beer thru fish tails in Yorkshire Squares. On the Homebrew level you could stir the partially fermented beer or as suggested add an additional strain that isn't so quick to flocculate.
Then again, some English strains simply don't process some sugars. For example, Windsor and London ESB do not utilize the sugar maltotrios. In that case stirring probably won't do much. Adding an additional strain that processes all the sugars could help. It all depends on if you want the residual sweetness of a fuller finish or a dryer finish.
If you watch the video on the Samuel Smith's website you'll see the partially fermented beer being circulated thru fishtails to rouse and aerate the yeast.
https://www.samuelsmithsbrewery.co.uk/"The yeast culture known as Ringwood in the United States was originally sourced from a Yorkshire Brewery known as Webster's Brewery in Halifax, West Riding of Yorkshire, which is why all of the Peter Austin designed/Alan Pugsley-installed breweries use a fish tail to aerate beer on the second day. Peter Austin acquired Ringwood from the Hull Brewery, in East Yorkshire, which acquired the culture from Webster's Brewery. Timothy Taylor is also a Yorkshire Brewery. Timothy Taylor is the source of Wyeast 1469." AHA forum member 'Saccharomyces'
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