I had a 2012 Black Note tonight and left the last ounce in the (12 oz.) bottle. It had some little floaties in it and to my delight, was the sweetest tastiest part of the bottle. I had a similar experience with a King Henry and have heard the same about CBS (so-called "flavor crystals"). So what I'm wondering is whether there might be a benefit to gently shaking/turning over bottles of big complex barrel-aged beers -- say once a month -- in order to keep the solution/suspension mixed, or if this settling of sugars is unavoidable and not worth trying to prevent. For that matter, is there any argument for or against occasionally disturbing a normally capped beer during a 3-6 year slumber?