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Anyone have point-of-use solutions to bad tasting water
Any point of use solutions to make Adair County water more drinkable. Questions for consumers who might have solved the inconvenience of bad-tasting coffee, ice making, and drinking water problems. If consumers have taken the solution as their own responsibility - and admirable character trait - do they have ideas to share? Any advice? Should consumers just persevere and wait for the situation to be corrected, as it always has been, in past years?
By Ed Waggener
Has anybody found any simple solutions to the bad tasting water coming through Adair County faucets in the past week?
Does anyone know of point of use methods or devices discovered in the current and and annually re-current problem, caused, we're told, by the algal bloom on Green River Lake?
For year after year after year, the company line has been that the timing and amounts of carbon filtration is the key to maintaining the quality of our drinking year.
But it's happened again this year. The water tastes, well, pretty awful.
We're not looking for blame. Just the bottom line. Local consumers need to know if other communities with lake-sourced water in the region or in the nation, are experiencing the same problems as Adair County is now?
As long as we have the runoff produced by land use practices causes luxuriant algal blooms, are we sentenced to awful August water on an annual basis?
No answers now, but one has to wonder if other water company's have found a solution, or if there is technology not in use here, which should be investigated?
As for the grouchiness factor:
Even following the company line that this stuff is safe to drink, it gags some at the thought of drinking from-the-tap local water.
There are some obvious solutions. Buying bottled water is one. That's what many are now doing. Sources are just blocks away. There's the question, too, of whether utilities should discount water bills or supply free, better tasting water in situations like we've enduring now. That question always comes up, but we've never heard of a utility accepting liability for the problem
Some water company users are experimenting with a simple, low cost point of use practices: Chilling the tap water in refrigerated containers for a few hours before use for one. Comments on that solution are welcome.
Others are wondering if any of the point of use filtering systems are worth a try. And what such systems might cost.
And, if not a practical filtering solution, what about the practicality of an in-house distilling system. Distilled water seems to always pass the taste - and coffee making - test.
Is the failure to find a solution to this annually recurrent and predictable problem an emergency? Maybe not. But certainly it ought to have a higher priority for the utility board and management than it is getting.
This story was posted on 2016-08-22 06:16:22
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