What to do with my infected beer

[BlauMaus]

So, I know my Raspberry Wheat is infected. No big deal, I tasted it and I like it a lot, but now I'm not sure how to proceed. First of all, what kind of infection is this? I've been warned against bottling until the infection has run its course, but at the same time I've read to bottle right away and drink early. I don't think I'm going to get any kind of complex sour out of this but I have no experience in sours period.

http://imgur.com/vWbpxYG
http://imgur.com/Eiu8XiL

The pictures aren't great but you can kind of see what I'm looking at. The infection grew on the raspberries in the primary so I quickly racked it to the secondary. Infection grew there too, so this is the pellicle after a day and a half.

So I guess my questions are: is this an easily identifiable infection, and when the hell should I bottle this thing?

 

[jeff13]

Looks like a Brettanomyces infection to me on top. They live on the surface of fruit. The bottom of the carboy is normal looking yeast. I would let it do it's thing for a month or two. That's all you can do at this point. You should be able to bottle after a few months

 

[BlauMaus]

Thanks for the quick and concise answer. This will be a real learning experience.