I’ve home brewed beer probably 100 times. Do it every fall/winter -— two batches.
Now is the time . . . cool garage is a pretty good place, so you don’t get yeast spores everywhere.
I do a two-stage brew set up.
It’s very easy. Just keep stuff VERY CLEAN.
I also tend to overkill on yeast -— it will grow with a little, but a lot will overpower any contamination -— within reason, you can’t over do it.
Couple articles I read actually recommend sort of priming the yeast by mixing it into a cup of warm sugar water a few hours before you are ready to add it to the mix.
But I’ve never done this before and am interested other folks experiences.