Thanks to David and Jeremy!
I always leaned on Toast for this kind of thing and often suffered for it.
Will definitely use DVDSP and/or compressor for the quick screeners.
Quick question which is on/off topic.
I have a film which is shot largely in cross processed 35mm — the colors are really wild and saturated. (though still legal) I found that DVDSP would throw them off but Toast would keep them true.
Is there some kind of automated color management with DVDSP? If so is it possible to turn it off? Someone told me that the earlier DVDSP version 2 didn’t have this issue.
Thanks so much for the time and the help guys! Really appreciate it!
Best,
Lucas