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Would it affect my beer in a negative manner, if I through in some powdered sugar when I add my malts?

I moved my first batch over to its secondary today and, about 5 hours later, I noticed this. I was a little shy of the the 5gal line in the carboy, and attributed that to lost in the trube, but wasn't expecting this [foamy reaction]. Is this normal, or should I be worried? Dunkelweizen, FYI.

So, picked up my supplies earlier this week to brew my virgin batch this weekend. I either didn't notice or forgot the guy mentioning to refrigerate the yeast in question, and left it with the rest of my ingredients at room temp; about 65 degrees. I finally picked up the vial read it, and...