My first all-grain batch tastes good, but is definitely overcarbonated. It pours very frothy, but more importantly, I had a bottle bomb a few days ago when the weather warmed up to the low 80's here in NC. Maybe that bottle was a little weakened somehow, but it's gotten me worried I might have more bombs on my hands. I understand the causes of overcarbonation, one of which I clearly goofed up, but the purpose of this post is to figure out what to do now that they are overcarbonated.
Here's what I've considered:
1) Put them in the fridge to stop any further fermentation and to lower the pressure (via temperature) a little. Fridge space is an issue though.
2) Pop the caps to relieve pressure and re-cap them (is there a spoiling/oxygen problem with this?)
3) Drink 'em pronto, but I don't usually like to drink my problems away.
Any other options? Any thoughts on the ones above (especially #2)? Thanks in advance.