The point that I was trying to make is that the rules of fermentation have not changed in the last twenty years. Those who claim that the use of a secondary fermentation vessel to clear and age beer is out of date and more harmful than beneficial have yet to put forth any real scientific data supporting their thesis. In the absence of a controlled study in which identical worts were pitched with identical quantities of yeast and subjected to the same primary fermentation protocol up to the point at which one batch was racked to a secondary fermentation vessel, the claim is nothing but conjecture masquerading as fact.
With that said, I do not always use a secondary fermentation vessel. I only use a secondary if I will not have keg space within a week after the end of active fermentation. Sometimes, I will let green beer sit on the trub for up to ten days because I have other obligations. However, I am under no illusion that the beer is getting better by remaining with the trub.
As recently as last year, I espoused the set it and forget it regimen for beer fermentation, but with larger re-pitching recently, I have gone to racking to keg as a bright tank shortly after reaching terminal gravity and then later pushing by CO2 to the serving keg, more like the pros do. The beers seem at least as good, so maybe terminal gravity plus a few days is all that is needed. Merely hitting terminal gravity is a crap shoot, so now I have to check more to be comfortable that the beer is truly done, but taking a thief of beer a couple three times in three days is not exposing it to too much of an additional oxygen risk I hope. Smaller ales go right to serving keg, typically in three weeks. Plus, this way the re-harvested yeast is beastly healthy!