Lake management

Some algae species can cause taste and odor problems in drinking water. Since algae growth accelerates in warm weather, algae analyses are done more frequently throughout the spring and summer. When warranted, low doses of copper sulfate are used along the shoreline to reduce the quantity of algae in the water. This chemical is distributed at least 100 feet off the shoreline in an effort to protect bass fisheries. Additionally, some of the bass breeding areas at the north end of the lake are avoided.

Aeration plays an important part in good tasting water. We aerate the lake to help keep algae growth down and the oxygen levels up. This is particularly important during summer months when algae growth is at its highest. The aeration system releases air at approximately 150 feet below the surface. The bubbles create a circulating action oxygenates water in the deep portions of the lake preventing the release of hydrogen sulfide, phosphorous and other undesirable compounds from the sediments.

Water is released from the lake into the filtration plant through a multi-level intake structure, which features intake gates at 24-foot intervals from the surface of the lake to 200-feet below the surface. Since the lake dynamics are always changing, we perform water quality profiles regularly throughout the year. Test samples are taken from depths corresponding with the depths of the intake gates to help determine at what level lies the best raw, untreated water at any given time. It is from this level that the water is released to the treatment plant