A slight swirl in a tulip or brandy glass for any barrel aged or sours. No where near the same extent as a bold red wine but enough to where it bring back a little more head and release some of the delicate aromatics; typically one or two swirls will do. I never swirl IPAs.
Correct, Pliny is not bottle conditioned. It's made to be released ASAP to get that fresh hoppyness it is famous for.
But the op's intent is to cultivate the yeast. Which is possible.