Autolysis is a myth IMHO.
On the homebrew scale, for the most part. It is a concern for extremely tall fermenters, as are commonly used on the commercial scale. For a 6 gallon carboy or bucket, as long as you are counting weeks and not months, and you had a healthy fermentation, RDWHAHB.
I should have elaborated a bit more. You're right, for the most part, on the homebrew scale, you'd be hard pressed to have a beer suffer from autolysis. I think in the craft, micro, macro brewing world, they would have to be more careful from what I've learned on the topic. Im sure that a homebrewer could find a way to abuse their beer and leave in there for 4 months and screw something up, but I wouldn't be too worried about a 5 gallon batch of beer.