I am certainly early on and trying to nail down a smooth, quality process. That said, I've brewed a different beer every time. Extract, PM, AG BIAB - each has been fun. What's nice about having solid recipes to refer to is that I know what my hydro readings should be, compared to what they are. I know what my ferment temps should be. I know what my mash temps should be. So if I can focus on my process - cleanliness, sterilization, temp control, boil-off, etc...I don't see much downside to making different beers. I think if I move to a traditional AG setup though I would want to really have my process down pat.
So many recipes...
Fermenter: Sunshine Rye Pale Ale
Bottles: El Camino Black Strong Ale, Toasted Oatmeal Stout, MO/Amarillo SMaSH