Agree on the books above.
The best advice I can give is to see if there is someone local who brews who would allow you to watch or participate in a brew day. That would cause your understanding to advance by leaps and bounds.
See if there's a local homebrew group; if so, join it, and ask if there's someone who'd allow you to watch, or mentor you a little bit. If not that, post something on Facebook or similar asking if anyone knows of a homebrewer you might consult on this. You'll find there are a lot of people willing to help and advise you.
When I started I'd read Palmer's stuff online, and it made some sense, but there is all this new terminology that is confusing--sparge, mash, mash tun, hot liquor tun, dough-in, fly sparge, batch sparge, no-sparge, BIAB, grist, grain, hops, hop pellets--the list goes on. A friend was brewing an extract brew so I asked if I could watch, he said yes, and I did.
It had a HUGE effect on advancing my learning curve--suddenly what I was reading about made a lot more sense.
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When it comes time to do your first brew, let me suggest this: choose a simple recipe. I see a lot of new homebrewers deciding their first beer should be that Double-IPA Watermelon Belgian Coffee-Stout lager-thingy, and there are so many moving parts that if it doesn't turn out, they can't figure out why. Recipe? Process? Screwed up bottling? What?
Simpler is better at the outset. Think on where you want to be six months from now, and use the time at the beginning to learn the process so that you CAN do that weird beer--and have it be successful. Homebrewing can be relatively simple--but it's not simplistic. There are moving parts, so to speak, and you want to get them under control, AND have a good beer to drink after your first time.
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You'll wonder about doing an all-grain recipe versus an extract recipe. Let me also suggest you do an extract brew first. There's enough to learn w/r/t doing a boil, adding hops, chilling, getting things ready to bottle, and so on, that the mash elements of all-grain may be daunting. Again, not rocket science, but not trivial either; among other things, you need to get the water right, the mash temp right, and so on. Again, where do you want to be six months from now?
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Know what the hardest thing for new brewers to learn is? Patience.
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I taught a buddy how to brew; I also taught him all-grain from the get-go, but he watched me do a brew day using all-grain, then he did his own with me supervising. Then he did a third with me not there (got a few texts and phone calls along the way
). He was successful because he did what I told him to do, left him few choices other than recipe. Once he had it down, he could go back and figure out why what I told him to do was the right thing to do, and it made sense to him. But he had the wisdom to listen, and it accelerated his learning curve hugely.
So--if you can, find someone to help you at the outset--it'll pay dividends.
Good luck!
