If you never bedded the pads, they have not been bedded :) It's a matter of material transfer from the pads to the rotors, so it should be done with new pads and new rotors.
Try bedding the ones you have first. It's the easiest and least expensive thing you can do.
Here's a chart for Porterfield's compounds. The R-4s are meant for a street driven car. For comparison your DS2500s drop below .4 Mu at roughly 850F.
Yep sounds like a back to the basics scenario. Make sure you have properly bedded pads and a properly bled system with good fluid.
ProDarwin said:Yep sounds like a back to the basics scenario. Make sure you have properly bedded pads and a properly bled system with good fluid.
Good advice. I know that I bed new pads when I get them. When I went to new rotors, I probably did not. I have run them for a season at least, so maybe I will just start fresh this season.
So if I understand your charts correctly Keith, there are pad options that do not lose friction Mu as they heat up as sharply as the DS2500? As long as they are not too aggressive (pure track use) and retain decent modulation, I could see an improvement with a different pad that is properly bedded.
Fluid is Motul and the brakes are bled by my shop because I can never do it properly.
Last time at the track I ran fresh fluid HP+ pads and no cooling. They showed signs of overheating. I felt like I was giving up some time due to lack of confidence in my brakes.
It’s a mustang so there are plenty of options to upgrade, he cheap and easy button is Brembos from a similar year GT500. $300 got me 14” rotors and four piston calipers. I also added cooling ducts and better flex lines.
My stock calipers are two piston aluminum but after losing the cast iron caliper bracket I only gained about 5 lbs total. Once I wear out he stock rotors and switch to Wilwood two piece they will be lighter than stock.
In hind sight cooling ducts and the stock sized two piece rotors would have made the improvements I was looking for and weighed less. But filling the wheels is nice also.
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