Balderdash.
Yeast likes sugars. It will survive in m-o-i-s-t areas but needs a food source.
You may have bacteria or some type of algae
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I’ll trade you some Dark Lord I’ve been keeping since 2013.
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Nope. Strange, because the filters are usually on the air return, which should more than prevent such things. Mayyybe with stovetop beer brewing, where there are lots of aerosolized moist sugars, but mead is mostly room temp or even on the cold side. No reason for it to get in the ventilation with enough moisture and nutrients to form biofilms.
It’s probably a baby gelatinous cube. I would befriend it and use it as home security. Just keep kids and pets away.
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Thanks. I was pretty sure it was ridiculous, yeast likes sugar, but sometimes I need a sanity check.
Spouse reports the reddit brewers say BS as well.
I know there is something there. But yeast made so little sense
ETA: I wish I could give you all some mead. We have a lot
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I did, too but my production slowed down after the holidays. I gave a lot away and now have a shortage. 
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Don’t worry, my family’s annual week of “try to outdo each other in the kitchen” is coming to a close. For now, made-to-order omelettes.
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An omelette is such a great vehicle for all sorts of flavors.
Yesterday I had a anchovy green onion with a harissa sauce and Kewpie Japanese mayonnaise.
No photos because I was too hungover, and it was not a pretty sight.
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Was it this guy?
He doesn’t know what he’s talking about 
ETA: I wonder if your technician was talking about “white slime” a relatively common thing in warm-climate HVAC units. Changing the filter regularly and checking on the unit’s sizing would be my first steps. If it’s short cycling, it’s not keeping up with humidity, which is a boon to this kind of slimy thing.
And to keep me on point for the food thread, some white, slimy food:
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The missus reckons it may be a variant of this:
They easily form biofilms.
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Sounds like some artisan kombucha might be on the menu for the @anon23281680 household 
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Spatchcocked, grilled, and smoked chicken.
This is been a lot harder to do on my little grill than my previous smoking experiments, mainly because of the higher temperature (325°) – it’s just really hard to keep a consistent temperature
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Yum! Way to bring us back onto the tasty train. How did you treat the skin? It looks perfect!
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I’m using this recipe:
The rub:
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Woah. That sounds amazing. Nice balancing of strong flavors. Will try.
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Aww yeah!
So, due to my temperature control issues, it cooked faster than it should have and reached a higher internal temperature. I had two thermo-probes – one on top of the bird and one on the grate, both on the indirect heat side. I was keeping the grate-level temp around 325, while the upper temp was closer to 375. It seems that I should be paying closer attention to the top-of-meat temps.
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I was raised on grilled 1/2 chickens cooked on a Santa Maria style grill. I just realized it was a spatchcock with the backbone removed.
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Anybody know if this is worth the effort?
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