Ive racked under that before,except i didnt have the big bubbles really,just the flakey filmy stuff,you may see a filmy layer on top of some of the bottles,just keep your eye on them and when they are carbed and taste good stick them in the fridge. Ive had some taste off and then conditon longer and it seemed it went away or only survied on the surface and without oxygen it may not have survied. I wouldnt condtion them much over low 70's to carb just in case.I kept mine moderate to prime then sat them around 50-60ish deg. for months and no bottle bombs,and they still turned out to be good beers.Ive noticed the film even disappear in some bottles and no overcarbonation or offness.
I would check one every week for taste/carbonation.What yeast did you/he use?
I drank mine last bottled first, that way if some of the stuff on the surface got in it it would be the last few bottled.I had no issues and still have a few from each of the few batches this happend with well over 5 months even.