I occasionally save some beer for day 2 when I open a big high ABV beer such as a barrel aged RIS. I have used a wine stopper to seal my leftover beer, which has done a really nice job keeping the beer fresh. My question is, how can I maximize the beer both day 1 and 2? To maximize day 2, I pour slow and gentle to limit oxidation, which affects head on day 1. Could I do something else to simulate an aggressive pour while limiting oxidation in remaining beer to be saved? Stir the beer once poured?