1) Welcome
2) Relax- your beer is under way. Give it a good solid 2 weeks to finish.
3) Things to do next time:
a) Let the wort cool down to around 65F or so before pitching your yeast. When you pitch warm like you did, the yeast love it but they also produce a lot of fruity esters and harsh fusel alcohol. Your beer will still be drinkable, but it would be even better if the yeast started under cooler temps. Lesson learned. Consider getting a wort chiller so that you can cool down quickly. Any one of the chillers I link to at the bottom of this post will work well. The bigger the chiller, the more efficient it will chill. This is even more important if/when you go to a full boil setup, ie, you get a big enough brew kettle so that you can boil the entire volume with room to spare. You'll want to do that if you get the bug and eventually want to go all-grain.
b) Lay out little cups (cupcake wrappers work well) for your hop/irish moss/etc additions before you start. Mark them with the time they should be added. This way, you won't forget anything. Clarity is nice but nobody is going to fault you for it in your first beer, and it doesn't have any flavor impact.
c) Aeration is very important for yeast growth. There's nothing you can do at this point, so don't. Adding air now will be detrimental. Don't do it. It will oxidize the beer, producing stale, papery/cardboardy flavors, rather than help the yeast.
HTH-
wort chillers:
http://www.morebeer.com/category/homebr ... llers.htmlhttp://www.northernbrewer.com/search/?q=wort+chillers