Dave Hanson gets into detail about iron bacteria and the "rotten egg" odors complaints from your customers.
We get an average of 1,400 hits on our Web site (www.designwater.com) per month. What amazes me is that over 85 percent of the hits are coming from end users. These are your customers. Most of the questions are related to a frustration of our industry not being able to deal with their problems. Iron bacteria and the "rotten egg" odors are the top complaints. Last month, a general article appeared in National Driller Last month, a general article appeared in National Driller regarding well troubles in which both problems were briefly described. We will now get more specific. It's important for you to understand these problems, keep appropriate information and relay this knowledge to your customers. Copy articles and present them to customers. If you want a printed copy of this article, call National Driller or me. Study this and present the information yourself. It adds to your credibility regarding well troubles in which both problems were briefly described. We will now get more specific. It's important for you to understand these problems, keep appropriate information and relay this knowledge to your customers. Copy articles and present them to customers. If you want a printed copy of this article, call National Driller or me. Study this and present the information yourself. It adds to your credibility and elevates you above your competition when you can solve people's water problems.
SRBs reduce sulfates in the water. They require sulfate levels above 50 ppm to provide the opportunity for massive growth. They can survive with only trace amounts of sulfate. However, limited nutrient would not provide significant growth. As they process sulfates, these bacteria release an organic acid that is very corrosive. You may notice corrosion and pitting along with the odors. The natural pH of water can be affected if the growth is severe. A hydrogen sulfide gas (H2S) is released during this process.