Originally Posted by socencounter
This is what it looks like! Please help me out.
You should start your own thread. It's very poor etiquette to do this in someone else's thread.
Wild yeast / Brett infection. It will slowly and increasingly get some odd flavors. If there is lactobacillus in there, it will also get sour.
Taste it now. If it still tastes acceptable, there's a chance. If not, I would dump. If you like funky/sour beers, you can play with it for a while and try to salvage something weird, but from experience I can tell you that these things don't serendipitously turn into a good beer.
Your only hope is to bottle it right now, carb for a few weeks, and chill forever (until you drink it). You might get gushers, but if you are lucky you won't. Or keg if can do that. If you bottle now and leave it at room temperature, you will probably have some serious gushers / bottle bombs later.