With the capped bottles, put the bottle in a bowl, crack open the cap just enough to release pressure and a bit of foam, and give it twenty minutes to reduce pressure. The bowl catches whatever spewed out so you don't waste the beer. Be careful that a bottle doesn't explode causing bodily harm. I agree with @brew_cat to keep them cold. These bottles at warm temperatures could be dangerous. There could still be fermentables left for the yeast to consume leading to even higher pressures.