If they were sealed and stored out of the sun in a cool place, you are just fine.
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Wow, interesting to hear about you guys trying dryhopping before fermentation is done.
I had thought that the "conventional" wisdom was that yeasties tie up and drag hoppy goodness down into the cake...to use the technical terms .
Let us know how your trials go.
One week is not long enough for a beer to carbonate in a bottle at room temperature. At two weeks it may be most of the way there. Probably best after three.
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers. You can re-oxygenate up to 24 hours later. I don't have a flow meter. I just turn it up until the bubbles start coming.
I wouldn't trust the Grolsch bottles myself.
And do you have a way to control the fermentation temperature? Lots of yeast with lots of sugar and oxygen make lots of heat.