I've read much of the debate on the merits of moving to a secondary fermenter, the main benefit to doing so being a clearer beer. What I am concerned with is the flavor effects on either a belgian dubbel or tripel. I know both require a good deal of aging. In past, more simple brews, simply letting it sit in the primary for a couple weeks has served me well. For higher gravity brews like these, does the potential for off-flavors develop by letting it sit on the yeast in the primary for an extended amount of time. I am averse to secondary fermentation, but would the flavor be significantly increased by doing that as opposed to letting it sit in the primary for a month or so, then aging it for a long time in the bottle?