as stated, you only wanna do this, GENTLY, if fermentation appears to get stuck. gently stir or swirl the fermenter to resuspend yeast.
if you shake it you add air, which means oxidation, which yields stale beer flavors pretty quickly (but not instantly)
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10