Originally Posted by bbell21
The point behind it is to avoid autolysis which is known to produce off flavors.
This is a boogeyman that no longer exists on the typical homebrew scale. Even Palmer has done a complete 180 on this issue.
I have tried both methods, and I personally secondary every beer - I like the security blanket of ensuring less trub in my bottling bucket. For the record, I'm one of those "slow" brewers; I tend to primary for 3-4 weeks, then secondary for anywhere from a week to a few months (for big beers).