Contaminated Fermentation?

I checked on my batch of hefe this afternoon. I found a bunch of white spots floating on the surface. When I popped the airlock to look/smell I snapped a quick pic. It has a bit of a sulphery smell mixed in with the usual banana notes.

Since this is only my 6th batch of beer this isn't something I have run into before. They appear to clusters of tiny bubbles. Will these drop out like krausen when fermentation is complete? This is a standard extract hefe recipe from northern brewer brewed on march 20th. High krausen has already come and gone.

What am I looking at here? (and don't say beer!)

Yeast rafts. In other words, soon to be beer!

I thought that was a possibility. Is there anything that leads to the formation of them? This is my third batch of hefe with the same recipe so I'm just curious if I did something.

This was a giant yeast raft of some weizen yeast. The article it came from states that the beer turned out JUST fine. If this is OK, your small rafts are OK

Yup thats all i needed to see to put my mind at ease!

Last thing i want to do is throw a batch of beer! i was thinking last night that if it is funky id run off and get some brett and pitch that, sit on it for a lot longer and see.

BTW, sulfur is a pretty common aroma produced during fermentation, especially for wheat beers. Nothing to worry about.

So do I wait for the little cakes to fall like krausen?

PS - that's one dark looking hefe

Pics are from my iPhone. The flash inside of my ferm chamber = poorly exposed photo.