So racking off the yeast to prevent off flavors is basically an old wives tale, auto lysis is the concern but on the home brew scale it's a non issue.
In commercial settings when you have 1000's of pounds of wort sitting on and compressing the yeast is when it's a true concern.
Let your beer finish first, then rack if you so desire. Personally, unless I am adding fruit or oak or doing a big beer for bulk conditioning I do not use a secondary. All my beers start and finish in primary, clear and get packaged, even dry hopped too!
Sent from the Commune