correcting a priming problem

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nestler

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After bottling my first batch (AHS Stone IPA clone) I immediately put some of the bottles into the refrigerator for the entire three week priming period. After reading an HBT thread today I now realize that this was a mistake (they should have been at 70 degrees this whole time).

What should I do with these bottles? Will they carbonate properly if I take them out of the fridge and leave them at 70 degrees for a while? Would they need three more weeks? Or is the yeast in those bottles totally screwed up at this point?

Any advice is much appreciated. Fortunately I did not do this to all of the bottles from the batch.
 
Take them out of the fridge and let them warm up, swirl them a bit to get the yeast back in to suspension. Cooling them only put the yeast to sleep it didn't kill them.
 
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