Had my first bottle bomb last night which made a pretty good mess in the closet and now I am nervous about the rest of the bottles from that batch.
Should I open all the bottles from that batch to remove the risk of more exploding?
I personally would not open all the bottles. But I would:
I would open another one from the same batch, and if it's a gusher, then I would conclude that action is necessary for all bottles:
You may find that after a few days, the bottles are still gushers when chilled, and you would need to repeat the cap loosening process.
First.. you need to know why you these are bottle bombs. This probably happened because of one of three reasons.
You can tell is the fermentation kicked back up by checking the suspected final gravity, to what the current specific gravity is. If it is is infected, it should have off tastes/smells. If neither of those, it's probably over primed.
Regardless of the reason, you need to be VERY careful. Wear safety goggles, a heavy shirt(s), and work gloves while handling these. I agree with the other posts in here, cold crash these. After they have been kept cold for 24-48 hours, slowly open each bottle.
If you believe the bottle bomb is because of early bottling, put it back into a fermentor.. allow fermentation to finish out. Reprime & bottle when you are ready.
If it's because it's over primed, pour the beer back into the bottling bucket, allow it to become flat, reprime, and rebottle.