Welcome coffeecoffee.... [smiley=thumbsup.gif]
From your photos above, that roast doesnt look too bad mate. The roast profile looks pretty reasonable too for a popper. Probably the best thing I could suggest is, that you sacrifice a batch or two of beans and take them right through until they are thoroughly black but not so far that theyre likely to catch fire. That way, you will get a much better idea of what all the milestones are and the various tell-tales that herald the onset of some of these milestones.
Just be as observant as you can (seem to have that covered pretty well already) and take plenty of notes for future reference. The batch you roasted above, give it a few hours to degas a bit and then start making brews via your favourite method, while making note of the flavour changes that you are able to observe as the batch develops and continues to degas. The changes can be quite significant and important for you as you will then be able to identify when the flavour has developed to the point that you really enjoy. Just note down your impressions along side the batch notes and you are well on your way.
All the best mate and happy roasting.... :)