seems like the deceased horse has been thoroughly beaten, but I will add this...
Shea Comfort (The Yeast Whisperer) advocates daily agitation during primary fermentation to decrease sulphur and IIRC increase long-term stability, and that guy is a freakin' genius.
Side by side comparison of 2 recent saisons...both with same yeast, similar enough grainbills & OG, similar enough mash schedules, and similar enough fermentation temp profiles.
The one that was agitated went to 1.004 in 4 days.
The one where I did not agitate quit at 1.009 after 7.