I'm always pleasantly surprised when new(ish) brewers take on English Bitters. There's a reason the style is popular with a lot of people. It's a great beer.
As for your flowery taste, I've never used Wyeast 1968, but my experience with English-style yeasts with low attenuation is that they tend to have an exaggerated fruity/flowery taste when they are young. It mellows with time, but there is a sweet spot with those beers, somewhere around 4-5 weeks in the bottle or so, when there's a hint of ridiculous maltiness that's balanced by good hoppiness.
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA