Voss slower than expected - should I remove the dry hops?

[d_k_8]

I have a NEIPA fermenting right now with Voss Kveik. Due to a rookie mistake on my part, the yeast didn't really kick in until the temperature had already dropped down into the low-mid 80s, and it's been fermenting right around 79. Needless to say, it is taking longer than I originally estimated and I've now had dry hops in the fermenter for 7 days. I've read that if you leave dry hops in too long they can give some off flavors - should I remove them? The airlock activity has dropped precipitously in the past couple of days so I don't think it will take more than another day or two (last reading was 1.020 on Tues 8/25 - planning to check it again tomorrow). The hops are in muslin bags, so it wouldn't be too hard, I just want to minimize oxygen exposure as much as possible (at this point in time I only have a bottling setup - have had success bottling NEIPAs in the past and would like to keep it that way )

 

[jschein]

Warm it up to 90, it will finish in a couple of days. Leave the hops alone. I have done recipes where the hops are removed but you need some string or dental floss To hang outside the fermenter and pull after X days. PITA and the oxygen risk is not worth the trouble to me

 

[d_k_8]

I don't really have an easy way to warm it up, unfortunately. No temp control setup (hence kveik), and fermenting in the Catalyst so I can't just sit the fermenter on a seedling heat pad. I have it wrapped in a blanket, but it doesn't seem to be increasing the temp at all (and doesn't help that it's been fairly cool here the past couple of days - today's high was only like 65 F). How long do you think I can get away with having the dry hops in (citra and mosaic if it makes any difference)?