IME, longer in primary does the same thing as what people think moving to a 'secondary' vessel does. I've had zero issues and great beers by NOT using secondary. Giving the brews the TIME they need to clear and everything else does the job. NOT moving things around unless there's a DAMNED good reason is a far better (IMO/IME) method. I don't transfer once the yeast goes into fermenter until the beer goes to keg/can (not sure if I'll ever bottle a batch again, but it's an option). I get VERY clear beers every time.
Keep in mind, EVERY time you move a batch, you have to sanitize everything used. Which also means that if you didn't do one item correctly, you risk infection/contamination. Not to mention oxidizing the beer (depending on the transfer method). IME/IMO NOT worth the risk for the questionable (at best) "gain" from doing it.
Do what you want, but at the very least do a few (or more) batches without transferring to secondary. Give the beer enough time to finish, plus time for the yeast to fully settle. Most of my <6% ABV brews are 3-4 weeks from pitch to package. That's with 3-5 days of carbonating time added. Temperature control plays a role in that time frame.
I've been using conical fermenters for about a year now (maybe a bit longer) which has helped there too. With the racking arm inside you can rotate it around to make sure you leave the trub behind. IME, a LOT easier than using a racking cane in a bucket. Kegmenters are better than buckets/carboys as well.
