If you’re using Nottingham, the default yeast for the NB Irish Red, then the behavior you describe is typical based on my experience. I use a lot of Notty and it is very active for the first 2 - 3 days. By the end of day 3, the activity slows down significantly. The room where I ferment this time of year is a bit cooler though (around 64 F). I don’t bother racking to a secondary … I just leave it in the primary for three weeks. Several days prior to bottling I move it to the unheated part of my basement.
Just let it sit, I’m sure you’ll be just fine.
BTW: If you do move it to a cooler area just prior to bottling, you might want to put vodka or similar in your airlock. I’ve seen the volume decrease enough (due to cooling) to suck in a bit of the liquid from the airlock. No sense risking a possible infection.