The Fuller's strain (WLP02, pub, etc) may need to gently roused toward the end of fermentation. Check the FG and if too high, swirl it.
I have done 2 or 3 split batches with 02 and Pub, and I've always preferred the Pub for my palate. YMMV.
@MaxStout 02 flocculates like crazy. I mean like cottage cheese in a snow globe kinda crazy. If you do a starter, you can almost literally watch it floc out. Give it 5 minutes and you can see the stir plate stratification and chunks settling to the bottom.
This and WLP011 are two of the lowest attenuation yeasts out there. If you're into session or lower alcohol beers, using Fuller's will give you significantly less alcohol that say Nottingham.