That is the remnants of a krausen with hopscum in it, it's perfectly normal.
And I hate to break it to you but more than likely your 1 gallon batch wasn't infected either it was more than likely green and undercarbed, which would account for the thiness. If your beer is infected it would smell/taste sour, like vomit or like vinegar, everything else is more that likely green.
The biggest thing is that you beer has a LOOOOOONG journey over the next minimum three weeks that it is going to need to carb an condition.
It's really only down the line, AFTER the beer has been fermented (and often after it has bottle conditioned even,) that you concern yourself with any flavor issues if they are still there.
I think too many new brewers focus to much on this stuff too early in the beer's journey. And they panic unnecessarily.
A lot of the stuff you smell/taste initially more than likely ends up disappearing either during a long primary/primary & secondary combo, Diacetyl rests and even during bottle conditioning.
If I find a flavor/smell, I usually wait til it's been in the bottle 6 weeks before I try to "diagnose" what went wrong, that way I am sure the beer has passed any window of greenness.
Fementation is often ugly, smelly and crappy tasting in the beginning and perfectly normal. The various conditioning phases, be it long primary, secondarying, D-rests, bottle conditioning, AND LAGERING, are all part of the process where the yeast, and co2 correct a lot of the normal production of the byproducts of fermentation.
Lagering is a prime example of this. Lager yeast are prone to the production of a lot of byproducts, the most familiar one is sulphur compounds (rhino farts) but in the dark cold of the lagering process, which is at the minimum of a month (I think many homebrewers don't lager long enough) the yeast slowly consumes all those compounds which results in extremely clean tasting beers if done skillfully.
Ales have their own version of this, but it's all the same.
If you are sampling your beer before you have passed a 'window of greeness" which my experience is about 3-6 weeks in the bottle, then you are more than likely just experiencing an "off flavor" due to the presence of those byproducts (that's what we mean when we say the beer is "green" it's still young and unconditioned.) but once the process is done, over 90% of the time the flavors/smells are gone.
Of the remaining 10%, half of those may still be salvageable through the long time storage that I mention in the Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer
And the remaining 50% of the last 10% are where these tables and lists come into play. To understand what you did wrong, so you can avoid it in the future.
Everything you need to know about carbing and conditioning, can be found here
Of Patience and Bottle Conditioning. With emphasis on the word,
"patience." 
But don't be so quick to judge a beer, or declare it infected...it really is hard to ruin a batch, and sadly most new brewers are so paranoid that they often dump perfectly fine beers becasue they just didn't taste right, in the fermenter..or after a few days in the bottle. Not knowing that those tastes are normal.
And just need more time.
If you read this, you ill see that with most brewing "problems" all the beer ends up needing is more time in the bottle.
http://www.homebrewtalk.com/f39/never-dump-your-beer-patience-virtue-time-heals-all-things-even-beer-73254/
Don't commit beericide so soon next time. You would be surprised how awesome something can turn out down the line.
Green Scum / Floaters and the paranoid brewer.
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