Bohemian pilsner and the necessity for secondary fermenter

I post the same thread in General techniques forum. Just to get the broad opinions as possible
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Dear brewers,

After long readings about the (un)necessity for secondary fermenters for ale production, I found myself confused about the use of secondary fermenters for bohemian pilsner production that, of course, is a lager beer (as you know better than I)...
In this sense, should be possible to lager pilsner for a long time in primary, together with yeast and trub? Somebody have try it?

Regards,
Diego

I lager my pilsners in the primary. Typically a month at 28F, rack to a keg, carbonate and serve.