I took advantage of our quiet weekend and drove over to Elkhart to grab some replacement bottles. I bought some blue 1 pint bottles with the bale top, much like grolsh bottles but blue of course. I had 3 remaining bottles of the July batch and I was amazed at the amount of pressure built up in them already. Its been less than 1 month and the yeast had converted all of the sugar and it was like opening champagne no wonder the bottles exploded. The 12 bottles I purchased were just enough to transfer the 3 liter bottles into, minus spillage and effervescence.
What I still don’t understand is why the bottles in the fridge, kept at a steady 50 degrees were exploding and the three in my house, where its nearer to 70 didn’t? Both are within the range of viablitiy for the yeast. (got some more of that too, EC-118) but you’d THINK that the lower the temp, the less active.

if these babies don't hold up, I'm going to a keg!

I’m not complaining, the spills in the storage shed are easier to clean up than the spills in my apartment!