Congratulations on making your beer Peter, welcome to the homebrewing club.
Just a few thoughts, hopefully I’m not repeating myself which could be a sign of to much homebrew in my past.
One good way to activate your yeast is to make a starter culture especially if you start using liquid yeasts which IMO are vastly superior to dry ones. Lots of methods but I preferred to make a batch of low specific gravity wort and put it in canning jars. The usually the night before brewing I would pitch the yeast in the starter wort and by the next day the yeast would have already started it growth cycle so when it was pitched in the fermenter it would be a larger and already viable culture. This also allows you to tell if the culture was any good. Sometime you get a dead or very week culture and your beer can sit for days w/o fermentation starting or not start at all. If you know ahead of time that the yeast you are pitching is viable it reduces the risk of ruining the wort because it doesn’t start fermenting quickly enough.
Also though not necessary “air locks” are easier to use in most cases than a tube because they make carrying the fermenter around w/o risking introducing O2 or “bugs” easier.
When you switch to 5 gal batches get a 7 gal carboy to give headspace for the fermentation. If you try your hand a dry hopping even a tube can get clogged and pop out of the fermenter letting crap in.
I also found that making gallon batches 5 at a time was useful to test various things like adding spices or dry hopping. Or even using 4 brew pots (4 burners) to try out various hop or even steeping grain mixes. If you really get into brewing this lets you experiment a lot faster to see how different hop additions and other things effect the final beer.
Also as mentioned above some beers take more time to mature. Usually the denser the wort and the longer the fermentation the more time the beer needs. However once active fermentation has stopped you should rack it off either into bottles or a secondary fermenter within a few days. Low specific gravity beers are usually safe to bottle however, high specific gravity beers can keep fermenting at a low level for awhile so it’s safer to rack them into a secondary fermenter to avoid over carbonated beer or exploding bottles.