brie is ripened at 52-53F for the first 7 days (until the mold covers completely), and then you move it to 47-48F. 65F is way, way too hot. Even 55 is too hot for maturation, but is fine for encouraging mold bloom.
During the first 7-10 days, to encourage the mold growth, having lots of oxygen and high humidity (98%) helps. Then after mold cover, you can wrap and drop humidity down to 85%.