I don't know about any one else but unless you do it exactly like me it can't possibly be any good.
I've thought about trying a brew that sat in the primary for awhile. Maybe I will.
I suspect that the nature of your fermentation chamber, time on the cake, and the yeast play important roles in the outcome. Some abby and trappist brewers don't like a narrow cylindrical fermenters, some do, some like square boxes.
Go figure. I guess a lot depends on what you like too.
Possibly the gang that prefers a wider conical fermenter are taking some advantage of the autolysis, but then feel that they can't get the same effect from a narrow fermenter?
That leaves me wondering if it's really that when they used their time honored ancient and inflexible brewing protocols on a narrow cylindrical fermenter that they needed more time in the primary to get the same amount of flavor from the autolysis because of the lesser surface area of the cake. And since these are people for whom the world flexibility doesn't exist, they just couldn't work with tall and narrow.
I can hear the dialog now: The salesman and engineers from the narrow fermenter company suggest they leave it on the cake longer than their time honored recipe calls. To which the abby monks respond: "Time? You want us to leave it in for more time? That's not how it's been done for 600 years at this abby and we are not changing now just because you want to sell a narrow fermenter."
So the narrow fermenter salesman had to take his act on down the road to find somebody whose mind could encompass the concept of flexibility.
That's me just guessing of course, but it sounds reasonable.