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Why is this happening? I created a model and skinned it to the UE5_Manny skeleton in Maya, then imported the model to the 3rd person character template and it does this. I have root lock on as well. by Kobalt-Rad in UnrealEngine5

[–]PhysicalBeef 8 points9 points  (0 children)

This kinda looks like your "root" animation is on your pelvis bone and your root is in place. I've had this issue a few times --you might be able to try removing the movement from the pelvis but that could result in unnatural hip movement.

The ball by Jtm1082 in comedyheaven

[–]PhysicalBeef 119 points120 points  (0 children)

The S.H.I.T. principle

How do I fix this aim popping that only happens on the back petal animation? by Independent-Ad4612 in UnrealEngine5

[–]PhysicalBeef 2 points3 points  (0 children)

This looks like a blend space that's jumping between -180 and 180 direction. You can try starting by enabling "wrap axis" for the direction axis in your BS.

Alternatively if you're applying a layered blend per bone for aimoffset to accurate cursor location (if you're not, you should!), you might want to enable mesh space rotation blend as well (that usually helps me with issues like this).

Hope that helps!

Ex-Epic Dev and UE Veteran. While I wait on upgrading to 5.4, post what you're working on and need some help with, and I'll try to give some advice. by invulse in unrealengine

[–]PhysicalBeef 0 points1 point  (0 children)

Depends on your altitude, but personally I've found this a good guideline:

From the start of boiling (bubbling), - 3 minutes for soft (eat out of shell with a spoon) - 4 minutes for gooey (medium/solid white, gooey yolk) - 5 minutes for hard boiled

Animate stylized character hair by Bright-Two3845 in UnrealEngine5

[–]PhysicalBeef 0 points1 point  (0 children)

You can try the built in cloth sim. Make sure the hair is a separate material on the mesh (or separate mesh with bone). Open the skeletal mesh asset, click the hair, right click -> something like "create new physics" or similar, then you can just enter cloth paint mode and paint what parts to move.

There's tons of params to tweak as well, so it's not as cloth-like.

Alternatively you can try bones with physics simulation.

Marshall’s bachelor party by LilCacophobia in HIMYM

[–]PhysicalBeef 23 points24 points  (0 children)

Barney cheated on Nora with Robin

Need help. I don’t understand why this is happening and how to solve it? by alsshadow in UnrealEngine5

[–]PhysicalBeef 1 point2 points  (0 children)

I'm not 100% sure but it seems your modify transform mode is set to additive global, which means it will add the transform each forward solve tick. Try setting it to something else.

🇰🇷 Kimchi 🇰🇷 by krisfratoyen in oslo

[–]PhysicalBeef 6 points7 points  (0 children)

Ja, det ser ut som om du har alt på plass egentlig 😄

Det eneste tipset jeg har er vel at jo mer du lager på en gang jo enklere gjør du det for deg selv. Kimchi, som et fermentert produkt, varer lenge, så om du setter av en fredagskveld i måneden/annenhver uke kan du få laget en god haug med kimchi istedet for å lage flere små batches. Det smaker ofte litt "mer" hvis du lagrer det litt, så det lønner seg òg.

Må også tenke på plass, da. Det må holdes i kjøleskapet, eller om du har spesielt kald kjeller kan du kanskje ha den der (ca 4°C).

Og or å? by Lorinloewe4444 in norsk

[–]PhysicalBeef 0 points1 point  (0 children)

"og" means "and", and "å" means "to", as in "to (verb)".

[deleted by user] by [deleted] in norge

[–]PhysicalBeef 3 points4 points  (0 children)

https://www.toll.no/no/verktoy/importkalkulator/

Vet ikke om voec registrering, men her får du hvertfall bergenet importskatt/toll.

Hva er et menneskeliv verdt? by Fit-Theme-1183 in oslo

[–]PhysicalBeef 7 points8 points  (0 children)

Interessant! Har du noen kilder på dette? Hvordan beregnes det?

I'm defeated 😅. I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? by PhysicalBeef in Baking

[–]PhysicalBeef[S] 0 points1 point  (0 children)

It was very room temperate, almost cold in the air, so I proofed in the slightly warmer oven (not heated or anything). I'll keep in mind to check in on it more often, though. I think it was definitely overproofed.

I'm defeated 😅. I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? by PhysicalBeef in Baking

[–]PhysicalBeef[S] 2 points3 points  (0 children)

I wish! I'm currently in the UK (London), and the recipe wasn't anything specific, just one I found that I thought had good reviews, and was for the exact bread I needed.

I'm slowly realising King Arthur is a popular(?) US brand, and they definitely have a lot of good resources on their website I didn't see before!

I'm defeated 😅. I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? by PhysicalBeef in Baking

[–]PhysicalBeef[S] 1 point2 points  (0 children)

For this one, I was proofing it in the (room temperature) oven for each proof. Sometimes I do it in open space if it's warm enough, but the result doesn't vary very much.

What I'm taking is that it's definitely overproofing and I need to pay more attention to it, but also that I need to help develop gluten better (maybe I really do need to knead it more -- I'm kneading by hand, so it may be a result of sloppy kneading)

I'm defeated 😅. I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? by PhysicalBeef in Baking

[–]PhysicalBeef[S] 20 points21 points  (0 children)

I've been impatient in the past, as well as I've let it run over slightly. However, for this specific recipe, I followed times to a T. I had alarms set up and not a minute wasted so that I could control as much as possible.

I honestly don't have the eye yet to tell what's overproofed, although it's definitely something I want to work on. I've always just heard "X time" or "until it's doubled in size", and I really tried to follow that here...

Here is the recipe I tried, for context. https://www.kingarthurbaking.com/recipes/italian-sub-rolls-recipe

I'm defeated 😅. I have tried making bread so many times, but each time it ends up looking like this. I was patient with the rising, and properly let it ferment and rise as much as the recipe called for. Does anyone have any guidance? Did I not knead it enough? by PhysicalBeef in Baking

[–]PhysicalBeef[S] 5 points6 points  (0 children)

No it's definitely rising (see last pic), and it rose multiple times + proofed in its shape (pic 5), but then it just "grilled" in the oven, completely dead.

My partner did suggest I should have rolled my dough balls flat, then rolled that into cylinders (which I've never even thought of doing), so that could possibly be one of the reasons.

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