I just replied to another post that I am only going to use primary fermentations now. I had a Belgian tripel in primary for 6 months with no off flavors or any adverse reactions whatever. I got full attenuation and I just sprinkled a packet of dry yeast in the bottling bucket and the batch carbed fully in a month. Now, I didn't plan on that long in primary but it showed me that, for me, a secondary is unnecessary. I'll probably shoot for 3 months and no longer in the primary but I won't worry about getting the batch into secondary like I used to.