A couple things that I would suggest.
*Buy a 6 gallon glass carboy for primary fermenter. If you use a 5 gallon, it will overflow when it really starts fermenting.
*Use liquid yeast packets. You will have a large source of yeast and the batch will start fermenting quickly thereby preventing off flavors from air borne yeast, etc. I tried to get by cheap with the dry yeast but never had good success with it. If you do want to go this way, start a small batch of maybe 1/2 gallon to get the yeast really going. Then cook your big batch and pitch the entire 1/2 gallon into the big batch. This will gaurantee a good quick fermentation with no off flavors!
*As someone else suggested try Ale first. You can ferment at room temperature.
*Find a quiet area of the house that has constant temperature. I had to build a temperature control box and put it in my always cold basement. Without this, the temperature swing stalled many batches during fermenting. Nothing more frustrating than a stuck batch.
*Keep light out of your fermenter.
*If you decide to keep homebrewing, buy a kegerator and some pop kegs. I am able to bottle into the keg, force carbonate, chill, and taste test my beer. I have had many batches that were too harsh to drink at first, but by the time the keg got to half way point, it was really good. I may be drinking it too soon, but always wanting to try the new brew.
That is all I can think of for right now, good luck and good brewing!