The beer is probably fine... if it was fermenting steadily, the slight positive pressure of the co2 will have kept things clean. I agree with Sam... go ahead and transfer the beer into an airlocked carboy or something and let it sit a couple weeks. Always continue the batch. You can prove it's bad in two months after bottling... but you sure don't want to throw out a whole batch of beer that's probably fine.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)