One of my friends never uses a secondary, and knipknup is right: not only are his beers just as clear and taste great, they typically have much fuller carbonation, and not in a bad way. I like to secondary avg. beers for 2-3 days, though a barleywine can sit for a month maybe. When I secondary, within a few hours a half inch of new sediment settles out. After that, bottle away and let it clear there whilst it conditions.