Paul_M
24-05-02, 02:29 PM
I am looking for some advice on using a tyre temp gauge during track days. I understand that the basic idea is to measure tread temps across the wheel and from this you can use this info to refine the suspension setup and tyre pressures.
I already have a good quality tyre pressure gauge and have been using this to play with tyre pressures and keep them under control. Plus my MY99 WRX has adjustable front and rear swaybars, rebound adj. koni inserts with king springs and a rear camber kit, so there is plenty of scope for adjusting things.
So any beginners advice on what to look for, what are normal temps, what is too hot or cold and so on? And how then do you use this info to refine things? eg hot outer tyre edge might mean you need more negative camber or greater tyre pressure on that tyre or something else (as an example of the sort of info I am looking for).
Tyres are street tyres (Goodyear Eagle F1's, but next set will probably be Falken Azenis RS) so temp advice should relate to these sorts of compounds I guess.
Also, advice on good brand tyre temp gauges, approximate costs and so on would be great.
cheers and thanks,
Paul
I already have a good quality tyre pressure gauge and have been using this to play with tyre pressures and keep them under control. Plus my MY99 WRX has adjustable front and rear swaybars, rebound adj. koni inserts with king springs and a rear camber kit, so there is plenty of scope for adjusting things.
So any beginners advice on what to look for, what are normal temps, what is too hot or cold and so on? And how then do you use this info to refine things? eg hot outer tyre edge might mean you need more negative camber or greater tyre pressure on that tyre or something else (as an example of the sort of info I am looking for).
Tyres are street tyres (Goodyear Eagle F1's, but next set will probably be Falken Azenis RS) so temp advice should relate to these sorts of compounds I guess.
Also, advice on good brand tyre temp gauges, approximate costs and so on would be great.
cheers and thanks,
Paul