the main purpose of racking (besides clarifying) is to get it off the yeast before it autolyzes. about 1 month in primary on average, or when its truly done fermenting.
a lot less yeast in secondary so its more 'stable'.
if you put it to tertiary and saw no yeast sediment after a month, I think its safe to say its not going to get any off flavors from yeast die-off...you could bulk age quite some time this way if necessary.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10