When you swirl, though, be gentle. You want to rouse any yeast that flocculated too early, but you don't want to aerate your beer.
I wouldn't raise the temperature- 71 is plenty high enough. See if the rousing helps- if not, pitch a fresh package of yeast. What kind did you use initially? If you used a Munton's strain, or Windsor, they are noted to be less attenuative (but the last time I used Windsor, it went to town- go figure!) and you could pitch something like Nottingham this time, which will probably get it finished up.