Irish style "single pot" mash

[VLAGAVULVIN]

Hey folks, a couple of questions from my end here (ferments on the grain & no mash-outs, in contrast to the typical Scotch stories).

Got used to mash 4.7 kilos of 'allgrains' in 14 liters of water (1:3 ratio). After 3-4 days of fermentation it smells like cookies (not sour at all) but I see I could get somewhat 1-2% of alco more if I'd let it bubble for a whole week (the enzymes are alive and they go on with biting kasha on the bottom).

So far, always stripped it after 4 days. Anyways, I'll run it thrice on my pot, after all. And the questions are:

1. Is it worth to wait for a week? My greed will 'reward' me with a bunch of esters from extra acids. Do I need'em all? My 'Scotch' attempts are always pasteurized and typically get ready in 72hrs = they have zero acidity before I start boiling it all.

2. Are there credible links to read about the normal Irish time of fermentation?