Here are the things I would have share with myself as a new brewer. This advice might or might not be appropriate for you.
Practice being patient. Patience may be the cardinal virtue in brewing: patience with yourself, patience with the processes, patience in letting beer ferment, carb, and age. As Charlie P. famously says: Relax, Don't Worry, Have A Homebrew (RDWHAHB). Learn it, live it, love it.
It is easier to be patient if you plan ahead. This means knowing what you are brewing when, ordering or buying the ingredients, making starters, prepping the equipment.
Invest in a pressure cooker/canner, one that is suitable for canning. Pressure canners use 15psi pressure for 15mins to sterilize (not sanitize). Poor man's autoclave. Once you have a canner you can sterilize implements on a whim, or cook up pints/quarters of starter and sterile water in advance and they will store at room temp. Making starters (or agar media) is easy when you've batched all the work ahead of time and they are guaranteed sterile. Start collecting Mason jars at garage sales...
Be frugal when appropriate. Recycle, reuse, hack, scrounge what you can. Ask your friends for bottles instead of buying them. Ever notice that when people on the net fabricate and hack stuff they call that homebrew?
Spend the money when appropriate. Some things are expensive but worth it. Example: liquid yeast cultures. Of course you can culture the yeast to stretch those dollars.
Brew enough that the rotation is full. Always have a primary or secondary bubbling, bottles carbing, and drinkable brew ready in your fridge. This helps with patience; if you always have something in the pipe you won't obsess (as much) over whatever's in the primary.
Measure sanitizer carefully. Use a good sanitizer like iodophor or starsan, and measure it carefully with a syringe or similar. Many people accidentally use dilutions that are too strong and are therefore no longer "no rinse".
keep lots of different stoppers on hand, at least one in every major size.
If you have space and can spare about $200, you can get a temp controller and a used fridge to control primary fermentation temps. I am a cheapskate but living in Texas really makes it hard to brew without temp control.
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