I would actually ramp the temp back up as the fermentation winds down. One of the things that happens early on, particularly with warmer ferments, is production of diacetyl (tastes like butter). Yeast will reabsorb diacetyl as fermentable material becomes scarce, later on the ferment, so it won’t be in the finished beer if you ramp up the temp toward the tail end of fermentation to ensure they stay active.
Ideally, you would want to ‘cold pitch’ ie pitch the yeast at a COOLER temp than the desired ferment temp, let the ferment temp naturally rise, then put a collar on it. This will keep diacetyl production low throughout. Some brewers actually do it the way you did (though maybe not as high as 75*) just to make sure the yeast get a good start. However, they make sure to ramp up temperature throughout their fermentation. To give you an idea, it will probably be around day 4 or 5 when you want to put the fermenter back upstairs.
Plus, its an Irish Red. it can be fruity (from the esters that were produced), and even have a bit of diacetyl. Your beer will probably be fine. You are not a bad brewer, just a brewer continuing to learn, like all of us. :cheers: