Autolysis is not a myth, that you can be sure of. However, wine making and beer making are two different things (thankfully) and autolysis is not something brewers want, although it is part of the life cycle. That is why yeast is dumped as soon as primary is over ( and to reuse it). The beer is usually kept near 32deg F at this point But someone else mentioned, that secondary should be fine for a reasonable time with hi gravity, high hopped beer. No sunlight is good too, so as long as it wasn't infected and it is stored cold (under 40deg F) it will last a while. If its kept warmer, it will stale faster, and promote microbial growth if present.