If you are happy with the heat, I would take them out before its gets too hot. I used three peach habaneros in a five gallon batch of milk stout. It was dry peppered in the keg for four weeks. It kept getting hotter and hotter. Once I tapped it, it tasted awesome and the first three gallons were drank pretty quickly in a weekend, then it sat for a few weeks... the last two gallons were quite hot, it took a while to finish.