Thanks, guys! Still waiting on my brew kettle, unfortunately, but as soon as it comes in, the brewing starts. For an Irish Red, how long should I be shooting for in primary fermentation?
Also, I'm having trouble regulating the temperature in the room where I'll be fermenting- I can get it to 70, but I can't get it much lower. I'll be doing the fermentation in a spare bathroom (not trying to have any excessive messes should something go wrong), so would it be okay to keep a few inches of slightly chilled water in the tub to help regulate? I know that's a rather odd solution, but that's the best I've come up with.