Yeast Swap?

I brewed/fermented/bottled Midwest Supplies Uncommon Honey Steam and Bavarian Wheat all at the same time. I used the recommended White Labs liquid yeasts for both batches, WL300 for the wheat and WL810 for the Steam. After conditioning, the Wheat is clear and crisp (like a steam should be) and the steam tastes like vinegar. Is there any chance I accidentally swapped the yeasts, and if so, will the steam recover or is it doomed?

Vinegar is not from the yeast. That is an acetobacter infection, and it is doomed.

That's what I figured but wanted to make sure before dumping a full batch down the drain. Thanks.