Hey guys,
I was just invited down to one of Australia's best mastering studios. Once in, I was shown around by a very helpful operator, who decided to get me in for a coffee and a listening session. It was astounding to hear my work through one of the most neutral set-ups one could hope to have.
I have to tell you guys now... back off those Gclips and Timeworks Mastering Comps. Everything that you can't hear on pedestrian, mid-range monitors in pedestrian, semi-treated home studios, will come RIGHT OUT in a professional monitoring environment. I always thought my use of clipping to get transients through was relatively restrained. I was very wrong. Every bit of distortion you hear when you push too hard should be multiplied tenfold, and only then do you get an idea of what is actually going on.
For the sake of professional mixing in the next generation, I urge you all to back off your mastering chains and be more reserved (because some of the stuff I hear on here is pushed to the extreme). Don't do mastering at home! Get your clients to master their work professionally! It is such a shame to have a solid mix then ruin it all with rampant distortion.
I was quite surprised at how well my work held up in the environment, and the operator commented on the same... but it was essentially RUINED by the rampant clipping. Sure it was punchy and tight, but it was also goddamn harsh.
Putting on an album like Opeth's Damnation in that same environment just showed me the whole new world that professional mixing is. I mean, I thought I was getting there with my own material, but to hear the depth of an album like that in an uncoloured environment is just something else entirely.
So essentially what I'm saying is... the bar has been raised for me. I would very much recommend that you guys all raise your own bars, and be very vigilant and sparing when it comes to mastering your own work. It's better to be running a bit colder than the latest metal release, if it will save your work being butchered by distortion.
... /end rant. :Smokin:
I was just invited down to one of Australia's best mastering studios. Once in, I was shown around by a very helpful operator, who decided to get me in for a coffee and a listening session. It was astounding to hear my work through one of the most neutral set-ups one could hope to have.
I have to tell you guys now... back off those Gclips and Timeworks Mastering Comps. Everything that you can't hear on pedestrian, mid-range monitors in pedestrian, semi-treated home studios, will come RIGHT OUT in a professional monitoring environment. I always thought my use of clipping to get transients through was relatively restrained. I was very wrong. Every bit of distortion you hear when you push too hard should be multiplied tenfold, and only then do you get an idea of what is actually going on.
For the sake of professional mixing in the next generation, I urge you all to back off your mastering chains and be more reserved (because some of the stuff I hear on here is pushed to the extreme). Don't do mastering at home! Get your clients to master their work professionally! It is such a shame to have a solid mix then ruin it all with rampant distortion.
I was quite surprised at how well my work held up in the environment, and the operator commented on the same... but it was essentially RUINED by the rampant clipping. Sure it was punchy and tight, but it was also goddamn harsh.
Putting on an album like Opeth's Damnation in that same environment just showed me the whole new world that professional mixing is. I mean, I thought I was getting there with my own material, but to hear the depth of an album like that in an uncoloured environment is just something else entirely.
So essentially what I'm saying is... the bar has been raised for me. I would very much recommend that you guys all raise your own bars, and be very vigilant and sparing when it comes to mastering your own work. It's better to be running a bit colder than the latest metal release, if it will save your work being butchered by distortion.
... /end rant. :Smokin: