Thanks for the welcome guys! Unfortunately I won't have a car for the immediate future, so finding someone to observe will probably have to wait until fall. I'm currently living with my parents, so central air is a pretty hand fermentation temperature control, and I've tried to be good about getting a good starter going before most of my brews. I guess this would be a good summary of my experience:
Batch 1: Saison, extract. Finished a little sweet (1.010) but otherwise not bad. Also overcarbonated by using a calculator to find the amount of priming sugar for a 5 gallon batch when I only had about 4 gallons of beer.
Batch 2: IPA, extract w/ steeping grains. Total disaster. My last batch before I moved home and I had no air conditioning of any kind in the middle of the summer. This beer ended up spending a good chunk of fermentation/conditioning at 80+ degrees, and sure tasted like it.
Batch 3: American brown ale, extract w/ steeping grains. Brewed back to back with batch 4. I'm probably a little harsher on this one than I should. It was supposed to be a rough approximation of Duck Rabbit's brown ale, which uses Amarillo and Saaz hops, and my brew turned out more amarillo heavy, while theirs has Saaz much more up front.
Batch 4: Imperial stout, extract w/ steeping grains. This one was brewed in September and bottled in December, and it's just now starting to come around. There was a massive off taste early on (I'm guessing diacetyl) that's just now starting to fade and let the roasted flavors come through. There may be hope for this one yet.
Batch 5: Imperial IPA, all grain. The malt portion of this one went fine, I got it down from an OG of 1.080 to finish at 1.010. I think I just didn't care for one of the hops used (I used Simcoe, Amarillo, and Citra, and I think Simcoe's the culprit). A similar beer with maybe some different hops is on my "to brew" list.
Batch 6: Witbier, all grain. At this point I was doing stovetop all grain in a bag. I hit a problem where when heating the mash up from the protein rest to the sacc rest (target 152 degrees) I must have been measuring a cold spot because all of a sudden I went from short of the mark to over 160 degrees, and it took a few minutes of stirring and adding ice cubes to bring it back down. Fermentation got stuck at 1.018 (from an OG of 1.042) which I chalked up to all that time the beer spent above 1.060, so I figured there was nothing more that I could do and bottled it as is. So I have a wit at about 3.25% that isn't terrible, but not anywhere near what I was hoping for.