Partly Boil – Water additions?
I do what is called “partly Boil”, meaning I only boil part of what I ferments. Hence, I add water to the final volume either during the boil, after the boil (hot or cold) or most often prior to adding yeast. The later hold the advantage of adding water with high amount of oxygen witch the yeast need for growing, but this also might a hold infection risk. Here in Denmark the groundwater is so clean there is literal no risk in doing so, but please take your own considerations!
Sometime if I sparge I add liquid during the boil, and if hoppy ales with many late additions of hops I have added ice or cold water after the cold break to lower temperature below the isomazion level at 80´C! The later and hot wort aeration is very much discussed and please do you own considerations!