I was thinking of opening the caps a little to let some pressure out??
thats the only thing i can think of... slightly bend one side of the cap up until you hear the hiss, bend it up a couple more times then let it sit for a minute before you take the cap the rest of the way off.
There is a good amount of sediment in the bottles and if I open and pour it fast enough I can get about half a glass of good beer. The carbonation then gets so fast all the sediment is stirred up and it's not good. It's a shame too because it's really clear, has great head and tastes great.
I wonder if I could pour through some paper towels or something to get it out.
Last time I ever put fruit in the primary, that's for certain.
Are these at risk of exploding? It was done fermenting but there is continued bacterial or yeast activity right?