I would disagree. Go for 2-3 weeks primary (4 if you're still in town). Then go as long as you want in secondary. Just make sure to keep the airlock from drying out.
I was over at a brew buddies 2 weeks ago. Tried his 1.102 RIS that we brewed last Feb. He had it in secondary for 250 days and it was ...AMAZING. Best damn beer I've ever tasted, and I'm not a big stout guy. Changed my perception about how long to age BIG beers in bulk in secondary.
Primary #1:Empty #2:Empty
Secondary #1: Peach Rhubarb Wine #2: Big 50 Barleywine #3: Umlaut my Kölsch V #4: Sparkling Elderflower Wine
Kegged: Piker Liker Porter
Bottles: Framboise Lambic, Red Rye IPA, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Carmelite Tripel, Rhubarb Wine, Barolo Wine
On Deck: Dunkel, Irish Red, Surly Bender clone, Spruced Warmer, CDA