Unless you tend to get stuck fermentations, I wouldn't bother. Shaking/pouring back and forth is more than adequate if you pitch enough yeast.
To get a slightly drier beer, you can reduce your mash temp by a degree or two, and slowly ramp up the fermentation temperature into the mid-70s as activity begins to subside. Warmer temps give the yeasties a little more comfortable environment as they deal with ethanol toxicity and complex sugars, delaying their flocculation a little.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I