Although Melbourne's water is considered by many as being amongst the best in the world, some customers may occasionally experience problems with the quality of the water at their tap. Most of these problems are related to aesthetics (appearance/taste etc).
Brown Water
Brown water (water with a brown, yellow or muddy appearance) can be caused by sediment and naturally occurring organic matter in the water main, or may be due to rust from old Galvanised Wrought Iron (GWI) internal piping. Sediment can be cleared by flushing the local water main, while brown water caused by rusting iron piping can be managed by flushing internal taps or seeking advice from a reputable, licensed plumber.
How to identify the cause?
To determine if the water discolouration is from internal piping or sediment from the water supply main, take two clean white plastic buckets (clean icecream containers are ideal) and fill one from the front garden tap and the second from the back garden tap.
If the front tap sample is brown/yellow in colour (when first drawn) then the pipe at the front tap could be GWI. Run this tap (on-full) for about 2 minutes, then collect another sample in the white bucket. If the water eventually clears then the pipe is probably GWI and the quality of water supplied via the main is satisfactory.
If the sample taken from the back garden tap is noticeably worse, it is most likely that rusting internal GWI piping is causing the problem. To confirm this, turn a tap on full for a few minutes. If the water clears, the colour or sediment is being caused by the piping.
Generally, the rusted piping will also impart an unpleasant taste on the water, particularly in tea and coffee, and could even lead to a reduction in a property's water pressure and flow. This is due to the fittings and pipes becoming choked with rust flakes and particles. Rusted GWI piping can also leave stains on washing, however other factors, such as fabric softeners, can also cause this problem.
The best solution to alleviate this problem is to replace the old pipes with new alternative material pipes. A licenced plumber can advise on the best course to take.
If the water cannot be cleared by turning a tap on full for a few minutes, or if the sample from the front garden tap continues to be brown/yellow (subject to the test above), the problem lies outside of the property with the water supply system. This can occur with courts or dead-end streets.
In most cases the problem will only exist for a short time. However if the problem persists, it is recommended to contact South East Water for investigation and rectification.
Note: Some customers who have recently replaced their internal piping with an alternative material may still have some small sections made from GWI that were too hard to get to, such as elbows, joints or piping in concrete slabs or walls.
White Water
White water (milky or cloudy appearance) is due to harmless, tiny air bubbles being dispersed through the water. This can occur when air is trapped in the pipes after repair works. The problem generally goes away by itself, or when the main is flushed.
How to identify the cause?
To check if air is in the water supply, fill a glass with water and allow it to stand. The cloudy appearance should clear from the bottom of the glass upwards. In order to alleviate the problem, flush a garden tap for a few minutes. If the problem doesn't clear then South East Water should be contacted to arrange for the water main supplying the property to be flushed to remove the air.
Another cause of white or cloudy water may be mild corrosion of internal copper piping. For further information about this, please refer to the section on Blue Water.
Note: Water can also become aerated and appear white from the hot water service. This is a seperate problem and again is harmless and should disapear in a short period.
Blue Water
Blue or greenish water is caused by the corrosion of internal copper piping. Generally, the water discolouration is accompanied by a metallic taste. This is a complex problem that can have health implications. it is caused by the release of copper from copper pipes into the water.
Whilst low levels of copper are essential for good health, the National Health and Medical Research Council (NHMRC) have specified a health limit of 2 ppm for copper levels in drinking water. Water with a copper level greater than this amount should not be consumed or used for food preparation.
Water with levels this high is usually seen as cloudy or blue/green with blue particles present. Sometimes, after boiling the water in a kettle or saucepan, the water or particles may change to black/brown and settle on the water surface.
How to identify the cause?
An effective method of observing the copper level in tap water, is to run the water first thing in the morning, into a clean white container (a bucket or icecream container). The tap should be allowed to run at full flow to fill the container with about 2 to 3 litres of water then left to stand for a few seconds. If the water appears blue or if there are blue particles present in the container, the copper level may be near or above 2 ppm.
If so, flushing of the affected tap should proceed at full flow for about 30 seconds. The white container should then be used as before for a visual check. Water is usually acceptable to use when it is clear. If the initial flushing did not work, continue until the water becomes clear. You will probably only need to flush the taps first thing in the morning or if the water has not been used for some time. Practice will show you how long is necessary for your property.
Note: This procedure is a measure by observation and does not take the place of an actual measurement of the copper levels in the water.
Copper pipe corrosion is a worldwide problem and the cause is not clear. Usually only one or two taps may be affected, however it is not uncommon for all taps in a property to experience varying levels of copper corrosion. Consumption of water with copper levels above 2 ppm is known to cause ill effects in some people, including vomiting, diarrhoea and weakness. Exposure to higher levels for a number of months may lead to liver damage in young infants.
If you are experiencing blue water issues, please contact South East Water's Faults & Emergencies Centre who can assist in arranging for water to be tested.
Taste & Odour Problems
Chlorination is an essential part of the process for delivering safe quality water.
Depending on where your property is situated with respect to the chlorine dosing points, you may occasionally notice a chlorine taste or odour in your water. Small amounts of chlorine are added to the water as a disinfectant to destroy any waterborne, disease-causing micro-organisms (such as pathogens and infectious bacteria). The amounts are equivalent to less than half a teacup in an average backyard swimming pool. This ensures that the water remains safe to drink right up until it reaches the tap.
Water with a brackish or metallic taste may be the result of rusting or corroding of internal piping. For further information about these issues, refer to the sections on Brown Water and Blue Water.
Occasionally, customers report that their water tastes stale, muddy or even has a high chlorine odour. This may be the result of a build-up of sediment or organic matter in the water main supplying their property. In these instances, South East Water's Faults & Emergencies Centre can arrange for the problem to be investigated. In most cases the removal of sediment/organic matter by flushing the mains will improve the taste and /or odour.
Water Hardness
Hardness of water may affect the lathering capacity of soaps and detergents.
Hardness is a measure of the presence of calcium ions - as well as other ions such as magnesium, iron and manganese.
Hard water requires more soap than soft water to obtain a lather. It can cause scale to form on boilers and hot water pipes and fittings.
To minimise undesirable build-up of scale in hot water systems, total hardness (as calcium carbonate - CaCO3) in drinking water should not exceed 200 ppm.
The typical hardness level of water delivered in South East Water's area is between 12.5 - 13.5mg/l. This means that the water being supplied to South East Water customers is considered "soft" by international standards - it is easy for soap to lather and the water feels soft to touch.
Calcium
In some instances, calcium is leached from new cement-lined mains and generally occurs most often in new subdivisions or developments. This is usually only temporary because as the development progresses the pipes will stabilise in time. The increase of calcium in the water can cause the symptoms mentioned above for water hardness.