My 5th batch is a summer lemon wheat (my wife calls it a "lemonade beer") and everybody seems to love it. I think I overdid it with the lemon and it could use a little more sweetness, but it is a pretty good start and I am probably going to brew a full-size batch of it later this summer with just a few tweaks to the recipe. The beer itself is great though, no off flavors that I can detect -- I just think it's too lemon-y, but like I say, people seem to really like it.
That is the only batch that is fully ready to drink now. My 3rd batch was a Grand Cru that I got a stuck fermentation on, which I am still dealing with. It's tasty, but still too sweet because the gravity is stuck at 1.030. My 4th batch is a chocolate coconut brown ale, that I had expected to bottle by now, but the cocoa powder made it super-murky and I am still waiting for it to clear in the secondary. It tastes fascinating, though, heh...
My 6th batch is a DFH 60 min clone that is in bottles right now, waiting to carb up. It tasted freakin' delicious at bottling time, though, so hopefully I didn't screw anything up (I might have gotten some oxidation in some of the bottles, but most of them should be fine). My 7th batch is a pale ale I threw together from various leftover hops and DME; it's still fermenting but I tasted a sample at 6 days and it also seems like it will be good. I just brewed my 8th batch last night, a partial mash Blue Moon clone.
Yeah, I got a little obsessive
I really, really enjoy the whole brewing process and thinking about and talking about beer. My wife is getting so sick of hearing me ramble on about it, hahahaha...
Anyway, more to the spirit of your question: I felt like it was with my 4th batch that I started to get my process down. The first three, I actually kept making progressively MORE mistakes each time. But now I'm starting to hammer out my process a bit and I feel pretty good about it. The most recent ones, even though I can't say for sure because they haven't carbed up yet, are tasting absolutely great in the fermenter.
Really, the only disaster has been that one pale ale. And I blame the C-Brite more than I blame the hot ferment -- if it was just the hot fermentation, I think it still would have tasted alright, even though the style was all wrong. A few of the bottles have not had the chlorophenol taste, and they just kind of remind me of a weak Belgian that's a bit rough around the edges. It's really hard to screw up beer, as long as you don't frikkin' mix chlorine in with it. :/