Revvy,
I'm not sure about the sediment in the bottle. I didn't notice. Unfortunately the older ones are gone, and the newer ones have only been in the fridge for a week or so. I don't think the sediment was very compact because I recall SWMBO pouring one last week where she pretty much upended the bottle and got every last drop. I'm pretty sure that one was cloudy.
As far as the taste, I'm pretty happy with it. It's definitely a very simple recipe that gets its character from the Maris Otter and 1968. I was going for an easy drinker and it is. It could use a little more bitterness though (maybe 5-7). As far as the process stuff goes, I think I'm starting to make much higher quality beers with the little things I learn from here and other podcasts.
I don't pick up much fruitiness, if any at all. That could be due to my unrefined palate or because I fermented this one somewhat cool (67F). Wyeast claims that the fruity character starts to get strong at 70F. I've never fermented 1968 that warm though, so I don't know for sure.
Thanks for all the replies. I didn't expect this thread to generate so much attention. I was just so happy that I had to tell SOMEONE, and SWMBO didn't really care.