That's a pretty extreme reaction to the smell of wort. Luckily, my wife and I both love it.
Sounds like you know what you are doing. 65 deg is a good fermentation temperature for most ales, although you may consider letting it rise a little as fermentation winds down to get a point or two extra attenuation.
Don't forget to give the beer plenty of time in primary, either. Rushing to a (often unnecessary) secondary is the cause for a large percentage of "stuck fermentation" posts on these forums.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I