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Peter's idea is clearly the best. It's the council's responsibility so let them fix it.
I spoke to that enviro chemist today and he said that 'stink' is usually sulphides or perhaps some nitrogen compounds. Organo-sulphides and organic-ammonium compounds smell and, being quite volatile, don't tend to stick to filters. Both types of compound may be produced in the anoxic bottom waters of the reservoir. He wasn't too enthusiastic about my iron oxide/hydroxide idea but did point out that if that is the problem it should also be forming in the kettle. If you leave a class of water in the kitchen for a day or so it should also form a precipitate as oxygen is taken up into the water.
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