I'm interested in this year's Positively Porter and East India Ale, but I would like a little more context for the recipes. I say this in part as a homebrewer who made a saison in 2009 without a really good idea of what she was shooting for. With hindsight, I would have selected a different beer before attempting to tackle saisons (I don't even make Belgians now, figuring I'll wait a year or two while I pick up experience on other parts of the brewing process).
I do know what porter should taste like, but what about this particular porter? And the historical pale ale sounds interesting, but what should it taste like, would the second-mash version taste different, and do I really secondary the beer for several months before bottling?