How to Tell if a Douglah is Ripe Enough?

[KingLeerUK]

This is my first year growing Douglahs and I've had a fair bit of success.
 
This morning I went out and found that almost every pod on the two producing plants have shifted over to a light brown/burgundy shade.  The most advanced pod is a deeper brown colour, but still has some hints of yellow-green up around the stalk.
 
When will these be considered fully ripe? (and how do I tell)
 
How long can the pods be left on before they start to go wrong?

 

[juanitos]

pick them when they look like they do on judy's website pepperlover.com, not very technical answer but that's what i'd do.

 

[hogleg]

Eat one see if it taste ripe.

 

[Rymerpt]

The ones with my bite marks on them are ripe. Sorry couldn't resist.

 

[Noah Yates]

I would usually pick them when they had just a tinge of that beautiful neon green colour and let them sit for a few days for further ripening.  They are beautiful ornaments for your counter.
 
This is what a fully ripe Douglah looks like:

 

 

[Hammerfall]

dark brown and agetting slightly softer than a green pod

 

[Noah Yates]

Yes the pepper will be dark brown with purple hues... the flash from the camera brings out the red undertones.

 

[KingLeerUK]

Here are some pics from earlier this evening:
 

 

 
Second one was taken without a flash.
 
We have been getting our typical epic afternoon downpours here in Florida.  I am hoping it lets up a bit soon, last year I ended up with a mold/black spot problem that pretty much wrecked the rest of my season.

 

[Pr0digal_son]

Those are ripe. Look for an auburn color when harvesting.

Here are some pics from earlier this evening:
 

 

 
Second one was taken without a flash.
 
We have been getting our typical epic afternoon downpours here in Florida.  I am hoping it lets up a bit soon, last year I ended up with a mold/black spot problem that pretty much wrecked the rest of my season.

 

[Noah Yates]

Basically a Mr Raisin color

 

[geeme]

You guys are a riot!
 
To me, douglahs go from  green to a kind of muddy brown, stay that way for a while, then finally actually ripen to a rust-red type of color. If you pick them while still a muddy brown you will find they're still green inside. I don't care much for them underripe, but really like them fully ripe. The only time I pick them while still muddy brown is at the end of the season when I know they're going to bite the dust from a coming drop below freezing if I don't pull them in time.