hahaha! 
i read your post as “… now they`re 8 inches tall”
i was wondering lol
the one tallest is about 4” tall, with the second set of leaves just over an inch under the top set. the rest are about 2-3” tall with the second set under a half inch under the top set
now when transplanting, is it a good idea to plant them to about 1/2” under the leaves? when i was trying to grow other things, thats what i was told to do and it would help make them shorter and bushier.
thats what i`ve been doing for over 30 years with flower seedlings!
Now we're talkin! I grow Habernos, scotch bonnets (weak) and Carribean Reds - insanely hot. Been doing a variety of things of preparing them, like dehydrating, but lately I just put them through a food processor, add garlic and cover in olive oil - put in mason jars, refrigerated they last at least a year and never lose the heat! I've tried from seeds but didn't have much luck, so been buying the seedlings. Maybe I should re-visit starting them indoors then transferring. Some seasons do better than others - biggest problem I have is occasionally the plant will start shedding leaves - think from too little water. I never did a lighted setup indoors though, you guys are way more advanced than me!
im not advanced at all. i just had the terrarium and though “hey, they are used for a controlled enviroment for animals, why not plants?”. and it worked
all the peppers i have here says it needs to be atleast 75f to germinate, hotter the better. this is my first year starting a garden, so we shall see how i do
i love hot peppers. anybody ever try ghost chili’s?
I tried a dried ghost pepper but it was a little dated, lost some zing. It seems though they have that same unique flavor, or close to it, of the habenaro's. They even look a bit like habenaro's, but larger - 3X the potency of Carribean Red's. I've got a couple of sauces made with ghost peppers - like the taste and the hottness of course.
Heres a source I have used large variety, excellent quality, not always the cheapest. Nice pepper selection.
All this talk and I’m ready for some heat! Y’all better be planning on showing some pictures here when things get to hoppin! 
Used to grow some Habanero, really enjoyed slicing up a fresh one on eggs for breakfast or a hamburger at supper time. Need to grow some more, my “gunpowder” supply is running thin. < take a bunch of good hot peppers, like the Habanero, dry em good then pulverize em into a pepper shaker consistency. Carry that to restaurants cause they never have enough heat.
On my workbench, I use two 4ft. fluorescent daylight tubes from Lowes. You can get @2 dozen 20-oz solo cups under them comfortably. Here I have two batches of seedlings germinated two weeks apart. I’ve got Tabasco, Chile Pequin, Lemon Aji, Louisana Arledge, and one Manzano. Tabasco and Pequin are from my own stock. In a few weeks I’ll pot up to one gallon pots.
That lemon agi sounds interesting. I was going to order up some more seeds, may have to try a few of those you mentioned. Can’t say I have tried any of them fresh. Next year I am going to have to do something different. I was thinking of building a box with an adjustable ceiling height. Think if this season goes good I may have to have more room then 18x18”. I already won’t have enough room for what I have sprouting. Didn’t expect every single seed I planted to germinate