|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
184.167.91.208
In Reply to: RE: "almost all of my gear is bought as used or "previously owned" gear"... posted by andyr on April 02, 2014 at 12:41:18
After breaking in so much new/DIY gear, are you now able to identify the sound of "cap break-in" from amongst all the other sounds or sound combinations that you might hear during "general break-in"?I sure hope so, because I'm anxious to hear a description of what it is that "cap break-in" might sound like.
Edits: 04/02/14Follow Ups:
The most recent "break-ins" I have had to do involve the 'Muse' phono stage which I make - which has a 1uF output coupling cap, to stop any DC offset from passing into a preamp. There is also break-in of the PS caps ... but I believe this is more that, as the PS caps break in, the sound improves - rather than the variability which you hear with coupling-cap break-in.
As I'm one who believes in the concept of cap break-in (having heard the results), I simply put each new 'Muse' in between my tuner and my preamp and run it like this for 2 weeks. This does all the required break-in and the phono stage is then ready for listening to.
As to what the break-in sounds like ... all I can say is that it is variable. If you've bought a nice new amp and start listening to it ... you might wonder if you've wasted your money, as it can sound positely horrible (like, constricted sound stage ... no bass ... floppy bass ... chalk-on-blackboard highs etc.!!). :-((
If you do some long listening stretches, you might find that it suddenly starts to sound good ... then after a bit, it sounds bad again. The high-class teflon coupling caps that are often used in high-priced gear can take up to 400 hours to break in ... and this means music playing - not just switched on. :-))
BTW, this initial "break-in" is a different phenomenon to "warm up". Most gear takes some time to sound its best when switched on; this "warm up" is related to voltages settling within the circuit and steady-state currents being achieved in the valves & transistors. Some circuits reach this in 1/2 to an hour ... others take much longer; Naim specify 24 hours ... a well-regarded Aussie brand called ME specify 3 days ! (That's why I keep my preamp, tuner and amps switched on 24/7.)
Regards,
Andy
... that you are hearing sonic changes take place during the break-in period!
I just don't understand how you can be so sure that what your hearing is indeed "cap break-in". Why couldn't it be some other internal component (or combination of components) creating that which you are hearing?
It certainly could be some other internal components that are creating what I am hearing. But I suspect that the vast majority of the sonic change is cap-related.Regards,
Andy
Edits: 04/03/14
Your detailed input is most appreciated!
characteristics?
There are so many variables. Of course, none of this makes any sense without testing. And to ignore the psychological variables completely negates any meaningful discussion. Unless, of course, the audiophile is emotionless.
You'd have to ask an engineer, tinear! :-))
I suggest you're stressing over minute details though - the way I look at it, I know I'm eating a (beef) steak ... even though each one I have comes from a different beast, from probably a different farm. :-))
Regards,
Andy
multiple layers of flavors from the fried bacon fat, many spices, veggies, and meats. Can you tell, if you eat it the second day, WHAT is causing the different taste?
I just don't think human senses are as fine as we like to think. A few years ago, in a famous DBT, a group of well-known sommeliers were embarrassed to find out they couldn't even determine whether or not a wine was a red or a white.
Anyhow, the important thing is you enjoy your system.
And watch out for French food...
Non comprende! (I don't think I mentioned anything about how fine our senses were - simply that I can recognise something as a BBQ'd steak even though it's been sourced from different locations. Whereas the whole point of making a stew is to disguise what meat you're using!
Regards,
Andy
Post a Followup:
FAQ |
Post a Message! |
Forgot Password? |
|
||||||||||||||
|
This post is made possible by the generous support of people like you and our sponsors: