Not too fast, but probably too warm. If it was 65 ambient and you pitched a good starter, the beer could have been as high as 72-73F during high fermentation although that is not overly high for that yeast. You probably had a leak in your airlock, the seal or the seal on the fermenter if there was no activity at all.
Let it sit at 65F for a week or two to let the yeast clean up and then rack to secondary for a few weeks. If you keg, that can be your secondary. It should be fine. RDWHAHB....
If there is a lot of sulphur and you keg, purge it with CO2 every couple of days as that will help clear out the sulphur. If not, a gentle swirl of the primary will help as well. Even if it's fermented out, the trapped CO2 will release and push the sulphur out.