I had overlooked welcoming you to the NB forum and brewing. Welcome! It will not take too long to get comfortable with brewing. I learned a few things soon after getting into solo brewing.
The first was patience. If you feel like checking the specific gravity of your beer soon after fermentation has started, stop. Read about brewing instead. Once fermentation has started the yeast will do the work on their own. Repeatedly checking specific gravity won’t change the fermentation. It only increases the risk of introducing an infection.
Read about yeast pitching rates for the estimated Original Gravity of your beer. Liquid yeasts will often benefit from making a starter to increase the number of healthy cells to pitch especially if the yeast is 4 to 6 months old. A single 11 gram package of dry yeast may be sufficient for a wort up to 1.072. This is sort of an arbitrary number. The 11 grams of yeast may ferment out a higher OG wort with an increased lag time to active fermentation. Extra esters may be produced by underpitching dry or liquid yeasts though. I like to use a pitch rate calculator like the one offered by Brew United or Yeastcalc to be more comfortable and less worry about how much yeast to pitch.
More time in the primary than what is in the instructions will not harm the beer. It will only have less suspended sediment. I will usually go for three to four weeks with a moderate OG beer.
A good sanitizer is important. I started with bleach. I wonder how we never had an infection after rinsing the bleach with tap water in the spider infested, dirt floor basement of a house built in 1906. I use Star San exclusively now.
When brewing with LME and DME there is no need to measure OG. If your volume in the fermentor is accurate, the OG will be as stated in the recipe. This is especially true with NB kits. Some other kits give a range for OG. I would suspect the quality of the fermentables if I would see this. SG is a measurement of sugar in solution. It is hard to evenly mix the wort when doing a partial boil and topping off in the fermentor. Even very vigorous aeration may not result in a perfect mix. The SG sample could be from part of the wort heavier or lighter in sugars. The working yeast will mix
Volume accuracy in the fermentor is important. Mark the 5 gallon line if you are brewing 5 gallon batches. Buckets may be premarked. Check the accuracy of the markings.
Just a few things I learned when starting. Ask any question. We are here to give you the best answer we can.