^^^^
The racking at 24 hours you describe, leaving trub below and dirty kräusen above, is what brewers in the South of England called the "dropping" method! Those yeasts at least are suited to this and a range of other methods suitable for homebrewers: the Fullers (WY1968/WLP002) is a classic. I had no idea about the weird habits of Yorkshire yeast. Indeed we learn a lot from these -- I'd rather not say derailments -- how about excursions on a branch rail line? I'm starting to wonder what the effects of open fermentation were in old lager breweries, if there were any positive benefits....
EDIT Note, Phil_M, that even in the dropping method, the dropping (literally, to another fermenter one storey below) was vigorous, with much splashing, to introduce a lot of fresh O2!