I like duds for consistency, don't like a hard tip. After soaking I usually press them down to the height they were to begin with or a little less. A little thicker works also.
That’s a nice nugget of knowledge, right there. I never knew if I disliked a “hard” tip or not. I knew that I didn’t like to constantly mess with mushrooming. I also always disliked a springy hit; I just want to feel that instantaneous moment of pressure as I stroke to and through the cue ball. Must have some tendinitis or something in my elbow ‘cuz it stings when I short arm a shot, I trust that feedback the most.
Tried making some milk duds for a couple house cues. One of the things I wondered about when making the duds was how thick to make them. There was plenty of folks bragging about their special mix of buttermilk and the cream of sum yung guy, but not a whole lot of specifics. Those suckers ended up at 4.5 millimeters. Boy were they hard. It took me forever
to sand and shape those tips.
On a 19 oz. house cue they play very lively. I prefer the hit to the 18 oz with standard Elkmaster. I had to change that tip (standard) after it opened up like an accordion and it requires constant maintenance. Forget about breaking with it.
The dud is just a good all around answer. Don’t notice a ping at lighter speeds just pressure. I’ll definitely try pressing them closer to a little less than original thickness next time I make them. Thanks for the tip.