I get that a calibrated to room setup is ideal. Its the goal. An "all else being equal" thing. But it requires a test tone/sweep. Then an actual recording comes up and guess what, you may not feel that they mixed the bass high enough or maybe way to high. I don't feel it's wrong to adjust it. Do we sometimes add salt or a sauce to a cook's preparation even at a good restaurant? I use a hi-pass on my mains, appropriate sub cut-off etc but there are some recordings that just don't seem to have enough bass at all. Less common, some seem too hot. My 2 cents.
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- 51 posts total
@bigwave1 Please send a link to the test disc you recommend; there are several sold by Granite. |
http://www.graniteaudio.com/phono/page4.html model- cd102 |
- 51 posts total