I think the white stuff is a different stage of yeast growth. My most severe incident was to use a warm weather yeast in the coolest part of the year. Had a bit of off flavor when new, but it aged out to be very good.
I just did a 1 1/2 batch, in two fermenters. One secondary got some bits of the white fluff, the other didn't. Much of the fluff stuck to the side during racking to the bottling bucket. No worry about the rest, it's all conditioning now.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"