Originally Posted by ifishsum
The main reason I think that a secondary would be more important for such brews is that they typically benefit from a long bulk aging.
+1 to that. If you're talking about big beers, then they benefit from bulk aging, as the alcohol can taste a little harsh when young. I gather this bulk aging gives a more uniform result than bottling in bottles, as there's much less between-bottle variation. This would be aging for a period of several months - for six weeks or less you may as well leave it in the fermenter, though for beers at 1.090 or thereabouts, I think an aging period of several months would be preferable.
For small-ish beers I think using a secondary is entirely a personal preference.