Refrigerating to Prevent Bottle Bombs
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I have a chocolate stout brewed back on June 18th, 2011 and bottled a month later. The beer was fine, no trace of being over-carbed at all. The OG was 1.053 and the FG was 1.018, and the brewing process seemed to go pretty well, though the abv did end up a little lower than called for. It was then stored for 5 months from 8/11-1/12 in a garage that had pretty big temp fluctuations and got into the 80s (not good, I know, but I had no real choice - it was either that or dump 'em).
Now two bottles I have opened in the last few days after a week-long stay in the fridge were intense gushers. They still tasted pretty good - in fact they are much tastier now - but they went crazy first. How big a concern are bottle bombs at this point, and if I stick the few bottles remaining in a fridge, how low should the temp be to avoid them?
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