I borrowed this information from everpure.com
iron
An element (Fe) often found dissolved in ground water (in the form of ferrous iron) in concentrations usually ranging from zero to 10 ppm (mg/L). It is objectionable in water supplies because of the staining caused after oxidation and precipitation (as ferric hydroxide), because of tastes, and because of unsightly colors produced when iron reacts with tannins in beverages such as coffee and tea.
iron bacteria
Organisms which are capable of utilizing ferrous iron, either from the water or from steel pipe, in their metabolism and precipitating ferric hydroxide in their sheaths and gelatinous deposits. These organisms tend to collect in pipe lines and tanks during periods of low flow and to break loose in slugs of turbid water to create staining, taste, and odor problems.
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