Lots of off information here. Some bacteria will form krausen. Especially lactobacillus which is an extremely common bacteria. It's on you, in you and on pretty much anything warm. It's probably that you have both bacteria and wild yeast in your beer. It's not like it has to be one or the other. Both can even ferment at the same time.
There's no guarantee the flavors of the wild yeast will be enjoyable. There's no guarantee the flavors of the bacteria will be enjoyable. So obviously, no guarantee you will enjoy any combination. I've had some yeast-driven infections that were just nasty as all get out. I've had some bacteria-driven infections that were pretty good for about a year before they started to turn nasty. I've collected wild stuff off fruit that produced some really interesting flavors over time. Sometimes really gross, then later really interesting, then back to gross, then even better. Wild fermentations are just different creatures.
If you are willing to give up the fermenter for a year or so then let it ride. If you're not, see where it goes in a month or two and either bottle or dump.
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