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Not sure the temp of the fridge, but I turned it down. I was also hoping the lower temperature would make the yeast go dormant and stop the fermentation so that those remaining bottles aren't building up additional pressure. Thanks for those thread links! I'll check em out.

Yeah, they're all in the fridge now. I'm handling them with kids gloves. Funny thing is they've been bottled for nearly two months now and it just happened. Guess the Barleywine is a slow burner...

Greetings from San Francisco! Just had a bottle of Barleywine explode on me - nearly had a heart attack. Waited over a month to bottle it but guess it wasn't long enough. Cheers!