All my brews are extract with some steeping grains. I did a Milwaukee Amber Ale. It came out pretty decent, not as carbonated as I would have liked, but very drinkable. I did an Oktoberfest Ale that was excellent. It had a great head and when we blind taste tested it with some Paulaner it was almost indistinguishable, if not a little better. My slump started with a kolsch. It had too much trub in it and tasted yeasty I guess would be the best way to describe it. That one cleared up after a couple of months, though and ended up tasting pretty good.
My latest is another amber ale which I hoped would replace my earlier effort which is now all gone. It is also known as "Rubber Stopper Ale" since I pushed a stopper down into the carboy by mistake. It's been in bottles for over a month now, but still is not very carbonated at all. It may be improving slightly in taste, but still has an aftertaste that I can't put my finger on. It seems as though it may have a sort of raw hops flavor (also, it may be just my imagination, but I also think it may taste faintly of rubber stopper). I've got a few bottles in the warmest part of the house hoping it carbs up a bit there. Maybe it just needs more time in winter to condition properly.