I've been brewing 5+ years, 50+ batches, and have had only two dumped batches due to infection. Both were Wits, the last one this past week. Is there anything about a Wit that makes it prone to infection, or is this just coincidence?

Nope, they just taste like that...

I know what a Wit tastes like--I've been to Belgium, frenquently buy 6ers of Hoooegarten, etc. My homebrews, however, have turned light greenish, have white, solid "floaties," and taste like a mixture of sour milk and orange juice. I'm assuming that age wont smooth these flavors out . . . . .

OK, maybe I should have put the lil smiley thing after that..
I don't know of anything specific about a wit that would make it more prone to infection than any other beer. Unless, maybe it would be adding oats in there that weren't mashed. That could cause a possible source of infection with the starches from the oats.

I would say coincidence.