Winemaker
Thinks s/he gets paid by the post
Temperature control is important, but not necessarily difficult to achieve at all, depending on the style. Lagers require low 50's (F), and often a ramp-up to room temperature to finish, but most ales can be fermented at cool room temperatures (low-mid 60's preferred, but there is some latitude there as well). There is even a new yeast strain that supposedly ferments a 'clean' ale from low 60's to mid 80's.
I won't go into too much detail in this thread, but briefly, my personal suggestion to a new brewer is that if they like stouts or porters, make that your first brew. The flavor comes from that roasted grain, and that will cover up any slight imperfections that might be detected in a lighter, more 'delicate' style.
If you want to know more we could start a new thread, and/or point you to the brewing forums (though like any hobby, those can sometimes be overwhelming for a newbie).
-ERD50
I'd like that, as I brew beer and make wine year round.