I'm not picking on you at all- but how do you "know a secondary vessel will clear the beer up a little bit?" I mean, moving the beer from one vessel to another won't magically make yeast or suspended proteins fall to the bottom of the next vessel, any more than leaving it in place will. After all, that's gravity that does the work.
I guess what I'm saying is that the basically premise of moving to a clearing vessel is flawed, when you think about it.
I'm a winemaker, and in winemaking there IS a secondary fermenter, as fermentation does occur in the next vessel. Usually, a wine primary is "open" and moved to the secondary for an airlock. But in the case of making beer, typically the fermenter is airlocked from the beginning. So they are different processes, and calling the clearing vessel in beermaking a "secondary" is a misnomer. There is no "secondary fermentation" going on in most cases, and instead in a brewery the clearing vessel is called a "bright tank".
The reason breweries use a bright tank at all is so that a new batch can be started in the fermenting vessel, plus they can then drop the temperature of the bright tank to clear the beer fast. We can do the same thing, by simply sticking the fermenter in the fridge. Also, in a big brewery, the pressure exerted on the yeast of the bottom of the fermenter is considerable while most homebrewers are doing 5-10 gallon batches which don't have the same weight. That means that we don't really have to worry about the yeast cells rupturing from the pressure on them from all of the weight, so it sort of negates the need for a bright tank for that reason.
What I'm saying is that whether a beer is in the first vessel or in a clearing vessel, it won't clear any faster and there really isn't any reason to move it for most beers.