+1 to not fridging them. The March 21st deadline isn't a whole lot of time, and as the beer is fairly big, you want it to age as much as it can. I'd be inclined to give it four weeks in bottles to ensure it's fully carbed, and between now and then I'd leave it bulk-aging somewhere not too cold. If you had loads of time then fridging would be great for giving a little more clarity to the beer, but in this instance I think letting it age is more important. That recipe looks great, though, and I bet it'll be a real hit!