Hi all,
Recently moved into a new house with well water and about to start setting up a big (~200 gallon) tank. Because of high arsenic in the well water we have an RO filter running before the tap, and I'm curious if it would be viable to use the RO filtered tap water for mixing. Below is a screenshot of the results of our pre-filter water test (mandated by the state), and nothing except obviously the arsenic jumps out to me as risky. The current TDS in the tap water is about 60ppm (that's after the existing RO filter).
I have a 4-stage RO/DI filter (BRS), and so my main objection to using it is just the wasted water. This is obviously not a huge deal because well water is free, but I like to minimize waste where I can, and also I'd like to better understand what I'm doing these steps for.
Basically what I'd like to know is:
a) what are some risks to using the filtered tap water? (is the main one just "mystery local bacteria"?)
b) are there mitigation solutions besides using an additional RO/DI filter? (e.g., beneficial bacteria, more CUC, etc.)
c) ...other thoughts about this situation that aren't the rule of thumb "always use RO/DI, 0TDS water" (I am aware of the rule and would like to understand the "why" better)
Thanks in advance to anyone who can advise!
Recently moved into a new house with well water and about to start setting up a big (~200 gallon) tank. Because of high arsenic in the well water we have an RO filter running before the tap, and I'm curious if it would be viable to use the RO filtered tap water for mixing. Below is a screenshot of the results of our pre-filter water test (mandated by the state), and nothing except obviously the arsenic jumps out to me as risky. The current TDS in the tap water is about 60ppm (that's after the existing RO filter).
I have a 4-stage RO/DI filter (BRS), and so my main objection to using it is just the wasted water. This is obviously not a huge deal because well water is free, but I like to minimize waste where I can, and also I'd like to better understand what I'm doing these steps for.
Basically what I'd like to know is:
a) what are some risks to using the filtered tap water? (is the main one just "mystery local bacteria"?)
b) are there mitigation solutions besides using an additional RO/DI filter? (e.g., beneficial bacteria, more CUC, etc.)
c) ...other thoughts about this situation that aren't the rule of thumb "always use RO/DI, 0TDS water" (I am aware of the rule and would like to understand the "why" better)
Thanks in advance to anyone who can advise!