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Is it true that "happy clams" make the best chowder?
Good luck, and you might want to look at some of the earlier discussions by Jeff Bellune and Dan Isaacs on Progressive footage. Lots of good info in those.
Thanks Bill..yes, I've looked at those threads, those guys are incredibly
Oddly enough a lot of what they know has come from experimenting and "trial
and error" type stuff....or else is wouldn't be as original and good as it
I admire that.
I'm going to up my avg bitrate and see what happens...screw around with that
a few times ...see how it goes...
You see, at the moment I am just doing the video, no stills ( no slide show)
and no music track ...so that will change as I add more stuff....the
bitrates and overall compression.. I do , thanks to all you guys, know that
much...Just thought I would go get some beers and ask for 51 mins for the
preset of mpeg2-dvd- from CS3 might be....what a better rate might be right
off the bat....
No big deal.
You have no idea !!!! I am sure happy clams make everything better, whether
it's chowder or broadway plays !!!! (or was that about investing clams? )
Thanks a ton ! I looked in my notebooks ( "the book" ) last night but didn't really find what I wanted..the forumula for bitrate.....the calculator will be extremely helpful..thanks
If you only use Dolby Digital 2.0 @ 192 Kbps or Surcode 5.1 @ 320 Kbps instead of PCM, it will save a lot of space, allowing for higher bitrates for the video. For high quality work, I always use MRQ, despite the longer encoding times and for really important material, I use 2-pass, whether CBR or VBR and multiplexer to none.
For HD to SD I use i-MPEG 1920 x 1080 @ 100+ Mbps and encode that with HCGUI to SD MPEG2-DVD.
These remarks may be handy for your book.
Thanks ! Saved it on my desktop for reference and printing later...