Software
Houzz Logo Print
perel_gw

Thoughts on this water filter plan?

18 years ago

I'm looking to filter kitchen sink water for taste/odor. High chloramines (or chlorine depending on what they're doing at the treatment plant this month.. it varies) but no lead concerns, etc. The link goes to my most recent water quality report.. this is municipal water.

I would like a fairly high flow rate; we do prefer to use filtered (non-chlorine-tasting) water for cooking. This will supply an instant hot / instant cold and icemaker as well.

I'm thinking that RO is overkill and not worth messing with. For a sufficient flow rate, the Big Blue filter bodies look promising - generic, high-flow filters are readily available.

How about using several Big Blue 10" filter bodies under the sink, and just running ALL cold water through them? It looks like I won't hit the maximum gallons on those filters before the 6 months is up and I have to replace them for time anyway.. so is there any reason to not just filter all the cold?

What's an ideal number and type of filters? 1-micron sediment, GAC, carbon block? Or should there be another sediment filter AFTER the carbon to get carbon fines out? And do I even need the sediment prefilter with a municipal supply?

Here is a link that might be useful: Water Quality Report

Comments (5)