Fascinating. I love hot peppers, and I enjoy spicy beers, but I don't like the green pepper vegetal taste in drinks (e.g., a lot of Cabernet Franc wine has a distinctive green bell pepper taste, as well a many Cabernet Sauvignons from Chilean terroir).
I'd be curious to try this, but I am afraid of ruining an entire batch of beer. I need to think about whether to gamble on this or not (my batches are generally only 2.3gal or 3.3 gal, so it wouldn't be a ton of beer I'd be dumping...)
Habaneros have a particular pepper flavor of which I am quite fond, and might also work in that it would require less of it (relative to jalapeno or serrano) due to its higher level of capsaicin. I may have to try this...