Infection?

So i made up a 3 gallon batch of pumpkin ale for canadian thanksgiving. After about 2 days this is what it looks like.

http://s1124.photobucket.com/user/redandwhite12/media/001_zpsfbb4aa8c.jpg.html?sort=3&o=0

I took a taste testing and tasted no real off flavors but the main reason I'm worried is I witnessed no foaming or krausen

Give it time, looks normal. What yeast, recipe, temps?
Oh, and keep the top on.

Originally I used white labs dry english ale but after a long time of sitting I saw no results so I pitched some safale us05 I had lying around. It would have sat for maybe 1-2 days with no yeast activity with the white labs.

EDIT: Also I have always fermented all my beers with a cracked lid on a bucket , no airlock. I have never had an infection in maybe 12-14 batches of beer but could this one be an exception? Is leaving the beer in a cracked bucket a bad idea?