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I see extract kits/partial mash kits that instruct to start with 2.5 or 3 gallons of water, steep and boil, and then top off with water once cool and before pitching. Then other forums say to start with the full volume so that you get more of your grain and hop flavors throughout. It would seem to me that topping off with straight tap water just dilutes the wort and adds the possibility of bacteria since the top off water hasnt been boiled. What am I missing?