Toby (and all), In the summer of 2012, I visited with the good folks in Culpeper VA and they were rather astonished about my reports of the need for extended baking times. I asked them if they were digitizing newly acquired tapes or tapes from the LoC vaults. The confirmed it was the latter. Perhaps the first question we need to ask: Are these vault tapes stored at low RH or are they from outside? It seems that the times are varying widely. I put 8 1/2-inch tapes into a dehydrator and determined that 24 hours was not enough, but 48 hours seemed fine. I baked 113 reels of Ampex 456 and one of 226. The 226 was rejected and I had to bake it for about four additional 48-hour cycles. It then was playable (I had a bake-only contract). I generally err towards longer baking times with the common back-coated mastering tapes that are known to respond to baking. Cheers, Richard On 12/9/2016 09:25, Seay,Toby wrote: > I agree that bake times are certainly getting longer. I also agree that this problem is more chemical than conditional. However, while a tape that needs baking will still need baking, I keep my collection in 35RH or lower. That probably helps a bit and, so far, have only had to bake one 2” tape longer than 24 hours. However, a week for a 1” reel does not surprise me a bit. We are going to see more and more situations of longer bake times as we go along. > > It reminds me of the directions on a frozen dinner – “bake until done”. > > TS > > On 12/9/16, 5:54 AM, "Association for Recorded Sound Discussion List on behalf of Ted Kendall" <[log in to unmask] on behalf of [log in to unmask]> wrote: > > I beg to differ - the temp is fine, but required baking times have been > increasing, for reasons nobody has yet pinned down. A similar reel of 1" > tape took me about a week. > > > On 08/12/2016 22:05, Toby Seay wrote: > > 55 degrees Celsius for 18 to 24 hours should do it. > > > > Toby Seay > > > > On Thu, Dec 8, 2016 at 4:42 PM Stewart Adam <[log in to unmask]> > > wrote: > > > >> Hello, > >> > >> > >> > >> I have a few 2-inch Grand Master reels that need baking. What would be > >> the ideal amount of > >> > >> time/temperature needed to bake them? > >> > >> > >> > >> Thank you > >> > >> > >> > >> Stewart Adam > >> > >> Creative Audio Works. > >> > >> > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > -- Richard L. Hess email: [log in to unmask] Aurora, Ontario, Canada 647 479 2800 http://www.richardhess.com/tape/contact.htm Quality tape transfers -- even from hard-to-play tapes.