Any reason to adjust my water for an extract brew? Normally an all-grain brewer. My water tastes fine but I do have high bicarbonates-275 ppm per Ward Labs.
I'm learning this whole forum, and I'm not sure if I posted in the right place, but my question somewhat pertains to water, but the volume amount of the boil.
I'm brewing an American IPA, extract. In the past, I've boiled either 2 or 3 gallons, added all my grains, syrup, and hops to that volume amount (2 or 3 gallons). I'm thinking this time around of boiling all 5 gallons, and adding my respective ingredients to 5 gallons, rather than the 2 or 3.
Will this affect my flavor? I've noticed a lot of extract recipes calls to boil 2, 3, or even less water, rather than 5. Thanks.