room temp of 66F could mean fragmentation temp as high as 74F. While not a killer, it is probably hot enough to produce fusel alcohols. Try to chill your wort to 60F before pitching and then keep it as cool as possible(for most ale yeasts).
But green beer doesn't taste good, especially if you don't leave it in primary long enough. A week or 2 after the hydrometer says the beer is at FG will help clean up some of that alcohol flavor.