- Jan 6, 2013
- Reaction score
I used a better bottle for the first sour I've ever done. The yeast really went nuts and ended up pushing the airlock off. In the process a lot of yeast got stuck on the top and aides of the better bottle. Pretty much the entire cone area up through the neck has a layer of drying yeast. I've had small amounts stick when using buckets and leave it alone but this looks like quite a bit more. Should I swirl the bottle and get some of it back in suspension or should I leave it alone and let it continue to harden (and somewhat fall in later)?