I agree with the others - It sounds like your hop additions are at the wrong times. The right hop additions at the "correct" times are going to GREATLY improve your results. That said, different recipes add hops at different times... so bear that in mind with your future brews.
This is over-simplifying, but it breaks down this way (based on a 60 minute boil):
- To get used to the lingo, When your boil starts, you start a count-down timer... in your case, 60 minutes (start) to 0 minutes (end).
- Hops added towards the start of the 60 minutes (say, 60-30 minutes remaining in the boil) add primarily bitterness, but without much in the way of actual hop "flavor". That's why they're called "bittering hops". In some beers, you can substitute one type of hop for another for the bittering hop and not notice much if any change in flavor (assuming they contribute a similar amount of alpha acids).
- Hops added towards the end of the 60 minutes (say, 30-0 minutes remaining in the boil) add more hop "flavor" than actual bitterness. Now, big hop flavor can be perceived as bitterness, but you generally have to stack up a bunch of hops at the end of your boil to get this character.
In terms of fermentation temperature, don't get too complicated. If the directions or yeast packet have a guideline, use it... but err on the low side. For instance, if they say "ferment at 64-69ºF..." go closer to 64 if you can. Make sure your Wort is at, or slightly below this temp before adding your yeast.
Hope that helps ya...