I just brewed a Scotch Ale last Sunday and used the 1728 Scottish Ale yeast. Primary fermentation has been kept at 60 degrees. I've read it could take up to 3 weeks for fermentation to finish because of the low temperature. I had a good quick start in fermentation, so I'm not concerned with that. Since the yeast I used has a high flocculation the yeast has already fell to the bottom of the carboy. Is it okay to shake the carboy around to get the yeast back in suspension?