I haven't tasted your beers, and I'm not judging your beers, I'm just commenting on the process of the original poster.
I had an IPA that tasted "fine" (was fermented hot) and BJCP judges tore it apart because of fusel alcohols due to high fermentation temps.
I'm not debating that fine tasting beers can be made in a multitude of ways.
67 is good temperature if that the actual fermenting temperature. If you pitch your yeast into wort that is 80, and your room temperature is 67, you fermentation temperature will likely be closer to 80 than 67, because of the exothermic results of fermentation. It gives off heat, and my never actually reach that "67" temp.
I ferment my ales in a 60*F house......I pitch at around 65. I have scored 45/50 in comps. I'm not pulling that card out for bragging rights, I'm just saying that be aware not only of pitching temps, "fermentation" temps, but of actual fermentation temps.
In the end, it's all good beer!