At 70 degrees, it can take from 24 hours to five days, depending on the health of the yeast, etc. If you use a fresh package of yeast, it'll be a bit faster. If you used an already opened package, it might not go as well. (Once dry yeast is opened, you shouldn't save it).
Keep them at room temperature until they are hard. They shouldn't give much at all when you squeeze. Then put one in the fridge for 24 hours and try it. If it's carbed up well, put the rest in the fridge.