You have more to learn about brewing than you can even imagine right now. I would recommend that you get a half dozen or more batches under your belt before you start investing in equipment. For your first several batches I would say that the most important things to good results are:
If you are using municipal tap water treat it with 1/2 of a Campden tablet to get rid of the Chlorine in the water.
Try to manage the temperature of fermentation, yeast produces heat, so the beer will be warmer than your room temperature, find a cool place to keep it.
Kveik yeast likes to ferment warm (hot even), and works quick at higher temperatures, the trade off is that it typically takes longer to bottle condition. You won't really save any time with Kvoeik, but you won't need to stress about keeping control of temperature during fermentation. You could even put it in a room with a little space heater to keep the temperature up.
Then there is the advice that no one follows which is to brew the same recipe again, and again, until it is the same every time (you have learned to brew)...