Quality Control of Water
High quality well water should have no color or taste. With simple preventative maintenance and design, we can prevent simple iron and sulfur from turning into a sulfur or iron bacteria problem, which can result in stains to plumbing equipment, clothing, and utensils.
Iron in well water can be treated with a variety of processes, depending on its concentration. The proper water treatment prevents or minimizes staining, pipe restrictions and metal taste.
Another issue in managing water quality is the presence of hydrogen sulfide. This is a colorless gas that is often described as smelling like “rotten eggs.” This along with sulfur or iron bacteria can cause other problems. Depending on the source and concentration of the hydrogen sulfide in the water, it can be treated with one or more of the following processes:
- Activated Carbon
- Ion Exchange
- Oxidizing Filter
- Manganese Greensand
- Hot Water Heater Anode Modification
- Controlled Chlorination.