I thought transfering to secondary was, in part, necessary to eliminate off flavors from being introduced from the trub. Two weeks sounds like a long time for it to sit on the break and spent yeast.
There's been a big shift in brewing consciousness in the last few years where many of us believe that yeast is a good thing, and besides just fermenting the beer, that they are fastidious creatures who go back and clean up any by products created by themselves during fermentation, which may lead to off flavors.
Rather than the yeast being the cause of off flavors, it is now looked at by many of us, that they will if left alone actually remove those off flavors, and make for clearer and cleaner tasting beers.
You'll find that a great many folks, maybe even the majority on here these days, leave their beers in primary for 3-4 weeks, skipping secondary. Many of us even dry hop in primary, and only rack to secondary if we are adding oak or fruit, or had fruit in the boil or primary and left lots of trub behind.
Even John Palmer talks about this in How To Bew;
How To Brew said:
Leaving an ale beer in the primary fermentor for a total of 2-3 weeks (instead of just the one week most canned kits recommend), will provide time for the conditioning reactions and improve the beer. This extra time will also let more sediment settle out before bottling, resulting in a clearer beer and easier pouring. And, three weeks in the primary fermentor is usually not enough time for off-flavors to occur.
And this;
John Palmer
As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis.
People have left it as much as six months.
This is where the most up to date brewing wisdom and ideas can be found...In fact a lot of stuff has been started on here, and made it into byo or zymurgy or podcasts...in fact BYO DID a piece on no secondary/long primary, along with the BASIC BREWING PODCAST and even they said that there were no issues/harm with doing it and in some beers it did actually improve the flavor and clarity. And I believe that really WAS influenced by the discussion we have had for the last couple years on here.
After a month in primary your beer is crystal clear, very clean and crisp tasting. And when you rack to bottle you leave behind a really dense yeast/trub cake.
Believe me, after three years of doing the long primary/ no secondary I find no need to go back to doing it any other way. The quality of my beers has upped 10 ten fold.
As have my scores in contests.
If you got another krausen in secondary that means you racked too soon, and the yeast was still working...That's how people often end up with stuck fermentations, at the 1.020 or 1.030 mark, because they take the beer off the yeast before it's done fermenting.
And that's why things like the The 1-2-3 method is one of the silliest things out there, even sillier than going by airlock action. It Doesn't factor in the lag time that often happens to our yeast (as illustrated by the "Fermentation can take 72 hours...." thread. )
If you have a 3 day lag time while the yeast is reproducing, and then arbitrarily decide to rack your beer on the 7th day, you are racking with only 4 days or so of fermentation and more than likely racking way too soon.
You see many threads were new brewers who do that panic becausue suddenly they see this ugly growth on top of their beer after a couple days in secondary. That growth we end up telling them after they post a picture is a krausen and it's because it wasn't finished fermenting to begin with, and got kicked up agin by racking.
OR they post after a week or two in secondary that their beer is stuck somewhere between 1.030 and 1.020....and we tell them that happened because they again racked too soon. and left the yeast they needed to finish the beer behind....
Or they rack over when there is still even a krauzen on top.
So I don't believe in using the 1-2-3 method unless you are counting 1 on the day you actually see a krauzened formed on top of their beer.
In Mr Wizard's colum in BYO awhile back he made an interesting analogy about brewing and baking....He said that egg timers are all well and good in the baking process but they only provide a "rule of thumb" as to when something is ready...recipes, oven types, heck even atmospheric conditions, STILL have more bearing on when a cake is ready than the time it says it will be done in the cook book. You STILL have to stick a toothpick in the center and pull it out to see if truly the cake is ready.....otherwise you may end up with a raw cake....
Not too different from our beers....We can have a rough idea when our beer is ready (or use the 1-2-3 rule which, like I said, doesn't factor in things like yeast lag time or even ambient temp during fermentation and do things to our beer willy nilly, like moving it too early, or thinking our beer is going to be drinkable at 3 weeks....but unless we actually stick "our toothpick" (the hydrometer) in and let it tell us when the yeasties are finished...we too can "f" our beer up.
You can't really do something arbitrarily, you have to learn to "read" your beers, the hydrometer is the best way to do that.
And Patience is the best answer to everything.