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Even after being open for 96 hours, this beer still tastes quite good, although it's definitely a little flat. It appears that an open bomber, with the cap just pressed over the top and refrigerated, can last quite OK up to 4 days before being finished. As would be expected, the sooner you can drink it the better.
1) In the book Brew Like A Monk they talk about several breweries that keep their beers in a warm room that is normally around 75*F for around a 7 to 10 days then they are packaged for distribution. 2) I would leave them upstairs in the higher temperature and just give it some time, it will eventually carb. I had a braggot that I put in the cellar as soon as i bottled it and it took a good amount of time longer than any other beer I've made.