If I'm brewing something like an English Ale with a highly flocculent yeast, then I don't see a need to rack to a secondary. In my case, brewing with some slower fermenting Belgian yeasts, I see a benefit from a quasi ageing in a secondary. My advice... try both and see which you prefer. Also do some reading about the preferences of your particular yeast... each is different. At the end of the day... enjoy... you will usually make beer better than you can guy at the liquor store :-)