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I don't agree with 75* being way to hot. You can keep the fermentor at a nice 68* but once fermentation starts it is not uncommon for the fermentor to go up a few degrees because of the yeast activity. Yeast can stay alive past 100* My Ipa's are always in the mid 70s during fermentation and...

The secondary fermentor is more of a "bright tank". Used primarily for dry hop additions and getting clarity out of the beer. There can be a little fermentation activity in the secondary, especially if you encountered a stuck fermentation in the primary.

Always start with a gravity reading just after you have pitched the yeast to the "fermenter" ( the original container used when you poured the wort into) and write this down in your notes. Leave the brew in this container! Leave it alone! Rdwhahb.. Patience is the best thing, rarely do newbie...