For me I don't do anything too crazy atm.
Learning tip: Don't be afraid to do small batches. I've learned a lot more about ingredients in the past 4 months doing small experimental batches than I did in the first two years doing 5+ gallons. Split batches, second runnings, partigyles etc. I have a friend that every time he brews, he runs off half a gallon and turns it into a sour. Always interesting to compare side to side.
Consistency: Measure everything. Gravity, volume, and temperature get measured at every step on my brewday. Volume and temperature are directly related, everytime you record a mash reading you need the volume at room temp in order to use the gravity in a calculation, so you need to record the apparent volume, and the temperature and calculate/look up the thermal expansion to shrink it down to room temp.
Understand your system and efficiency: Mash gravity and strike volume gives conversion efficiency, 2nd runnings gives lauter efficiency, pre boil gives combined mash efficiency, into fermenter gives brewhouse. Saying "I get 72% eff" is meaningless and tells me nothing about your process or system. Is that for a 1.060 beer with a half gallon mashtun loss? Do you still get the same efficiency with a 1.105 beer? If so, you're lying to yourself.
Community: Join some facebook groups, join AHA forums, r/ homebrewing, HBT, milkthefunk are all great resources imo.
Don't listen to them, midnight wheat is not a substitute of any dark malts except for color.