I have read many posts as to or not to secondary, or just do a long primary and then bottle/keg.
I am still not clear as to what exactly you should be considering in this question. I currently have 2 batches in the basement at different stages.
1 A IPA that has been in the primary for 22 days, 1335 yeast now at 1.08, still pushing off a bubble every few minutes.
2 A California Conmmon that has been in the primary for 9 days, 1056 yeast now at 1.12, gives off a bubble once a minute.
Should I put either into secondary, or just let them ride it out respectively and go right to bottle? Both had a nice healthy starter and fermented very actively at acceptable temps.
Any advice from experienced brewers would be appreciated.