By closed tank do you mean siphoned into an oxygen laden wooden barrel and sealed with a cork without purging. look I don't generally do secondaries but you don't have to be afraid of it ,plenty of brewers do it and have no problems. I want the OP to know you can make very good beer without doing closed transfers. Have you ever watched how beer is canned commercialy. On the home brew scale your wort is not going to be exposed long enough from a transfer. Hey does closed system have some benefit? Sure. Is it necessary? IMO no. Let's just agree to disagree.
Some beer styles it is appropriate to have those types of oxidized flavors. A sherry-like or musty/cheesy aromas like in lambics it is preffered. So stylistically it may be appropriate to have cellar aged flavors. Others not so much. Again head space in that barrel makes a difference too. Sours are blended to get the right level of those flavors, however many have negative flavors due to oxygenation.
It is subjective. I am with you if your point is, "Its your homebrew, ultimately you get to decide" a cinnamon/vanilla stout is not a bourbon barrel stout, a lambic, a sour, or any other. It's a spiced holiday stout. So I would be avoiding unnecessary steps and possible negatives is where possible off flavors could put an off character to the beer.
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