I just took the next step from where you are and it made a world of difference in my last brew. The biggest issues I was facing were chilling the wort quickly and controlling the fermentation temperature (I live in South FL). I purchased a 60' roll of 3/8" copper tubing from Home depot for $60 and made an immersion chiller and post chiller - you just need something to roll it around (I used a small trash can) and a couple hours. Also, if you don't have one, I recommend picking up an auto-siphon. Basically, I use the immersion chiller for about 15 - 20 minutes to get the wort to about 80 degrees, then siphon it through the post chiller which is submersed in an ice bath and directly into the carboy at a final temp around 65 degrees.
Finally, Jamil and John (in Brewing Classic Styles) indicate that the difference between an okay beer and a great beer is in controlling the fermentation, so I picked a Johnson controller and converted a barely used chest freezer into a temp controlled fermentation chamber - it's working out great. I also picked up a 2L flask for making starters (should have gone with the next size up) and upgraded my sanitation from bleach to a big bottle of StarSan, the stuff is great. My next upgrades will probably be to all-grain but that won't be until next year, still working on getting everything else under control.