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I think as long as you have bubbles in the airlock you should be fine, and fermentation is happening. I'd be surprised if enough yeast were left behind to cause a problem and once the yeast get going they multiply like crazy.

55-60 is too cold to store beer for carbing, 65-70 is ideal from my experience. At lower temps like that carbing will take an excessively long time. I wouldn't open them up, I would take them out of the fridge roll them gently to get the yeast stirred up from the bottom of the bottle and store...

Just in case anyone was curious how things turned out, it's now been a little over 24 hours and I've got vigorous bubbling in the airlock so it looks like you all are right and things will be just fine. Thanks again for all your input!

Thanks a lot everyone for your replies! I'll relax and wait for the yeast to go to work. I definitely appreciate all your input, it's nice to get the reassurance that I didn't totally ruin my batch :)

Thanks everyone, seems like I should be ok. The only thing I'm left a little concerned about is that I didn't do a starter but just sprinkled the yeast directly into the wort which is fine at higher temps but maybe not at 59 degrees?

Last night I tried a new method of cooling my wort and it was more efficeint than I had anticipated... my wort was at 59 degrees farenheight when I pitched the yeast. I was using safale US-05 dry ale yeast, that was about 8 hours ago and now the temp in the fermenter is about 65 degrees. No...