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Mark Johnson II
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Mark Johnson II

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Great job man. Sounds fantastic.
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Thank you! And thanks for sharing! 
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Mark Johnson II

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Thanks for sharing Jason! 
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The Asian Filmmaker's profile photo
 
You're very welcome +Mark Johnson II 
Stay tuned for more GH4 related content!

Jason
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Mark Johnson II

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I'm getting over 400MBps read speeds on this setup.  Great video Max.
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Mark Johnson II

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So beautiful! Congrats!
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Mark Johnson II

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Is there a way to edit an audio track round-tripping from Premiere to Audition, without having to re-import the track in Premiere?
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There are a few possible workflows. You can edit individual clips by right-clicking and choosing "Edit Clip in Adobe Audition," and it will replace that clip right in your timeline, just like doing "Replace with After Effects Composition." But that's just for individual clips.

For entire sequences, you can use the method I described above, except when you're ready to export from Audition, choose Multitrack->Export to Adobe Premiere Pro... instead of creating an AIFF file. This will export an XML and give you the option to automatically drop it back into your timeline on a new audio track. The end result is effectively the same, and either way you can't go back and make changes later without starting the process all over. (Although one cool thing about this method is you have the option to choose "Stems," which gives you separate tracks, just like you started with (ie, voice on track 1, music on track 2, etc); you still won't have individual clips to adjust, but you can further finesse the volume of individual tacks if you need to.)

Hope this helps. Thanks for the question!
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Mark Johnson II

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Thanks for the video Dave.  Another good one.  We appreciate that your videos are candid.  I recently did some low light GH4 tests and the 1080p exports came out pretty bad.  I did some color grading in Speedgrade, so that may have affected the footage but I still am not sure what the problem is.  Here's a link to my GH4 low light tests:

https://vimeo.com/99486027

It contains a link to the original 4K file as well for the first shot of the montage.  Can you please provide some advice?
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Mark Johnson II

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The new Xpac is awesome! We should play; I have Druid and Hunter :)
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Mark Johnson II

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Decent effort. Thanks for sharing!
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Mark Johnson II

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Good shots.  Good equipment.  Terrible export settings.
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Mark Johnson II

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Dave, at 21:25, you commented that the 100Mbps 96fps looked to be the cleanest, with the least noticeable banding, and I have a theory as to why: because it's a softer image.  I've seen many tests that have concluded that 96fps produces a softer image than other video modes.  This softness would certainly reduce the banding in graded colors as well.  
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That's a good theory!
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Have him in circles
26 people
Crystal Barnhill's profile photo
Elizabeth Raymond's profile photo
Samuel Gold's profile photo
Jason Urgo's profile photo
Dana DeFebbo's profile photo
GIFTY agyeiWAA's profile photo
jordan mance's profile photo
John Garner's profile photo
Charlie mcmanus's profile photo
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Engineer through education; filmmaker through passion.
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If you ever find that you have something better to do, go do it.
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ATTENTION ALL NEW ENGLAND'ERS This is the real deal. If you grew up eating Pizza and Grinders, and miss that 'Greek Pizzeria' taste... Miss no more. The Charleston House of Pizza is founded by the same family who started all those "House of Pizzas" up North. They've got the House Special Pizza, Chicken Salad Grinders...You name it, they have it. You'll know you're in the right place the minute you walk inside and smell the food. The Greek Salads are excellent. Large, full of variety, and great dressing. Hand-made Baklava. Made fresh, and daily. Get it before it's gone. Baklava is an amazing desert: Light, flaky phyllo dough layers with honey, cinnamon and nuts, all baked to perfection. You'll love it. The Pizza's are loaded with thick, authentic cheese, cooked to perfection, with the crusts being tender, and the sauce slightly sweet and tangy. They have Root Beer, Wine, Beer, tea, amongst all the regular drink options. The type of pizza I typically see in the south is mainly an italian pizza style with spicy tomato sauce, processed cheese, and skimpy toppings. This is a different type of pizza: smaller, dense, fresh cheese, and loads of toppings. You'll love it if you give it a try.
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Public - 9 months ago
reviewed 9 months ago
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