I agree with Joe, Jeff, and Frank. As for the first reason, 'racking to avoid oxidation' is absurd. Leave it in primary and avoiding oxidation is much more likely. And Jeffy is totally right about autolysis - our home fermenters are obviously a tiny fraction of the size of commercial fermenters, so the pressure placed on our yeast cells (and therefore the risk of autolysis) is a tiny fraction of that. I've left big beers (barleywine, quad, wee heavy, RIS) on the yeast for 2 months and never had any off flavors/aromas in the slightest. It's basically a non-issue at home. This talk on the Dutch forum sounds like the same outdated, inferior advice that circulated to new brewers back when I started (and still turns up now and then in entry level kits and recipes).