I tasted a little. Diesnt taste bad, less sweet. Has more bitterness. Looks little different now. I can definitely see that filmy layer
Sad to say, but at this point I'd consider tossing it. That beer is not going to get better, only worse.
Everything your infected beer touched needs a good scrub with Oxiclean Free (or homemade PBW). Perhaps even a bleach bath.
What cleaners and sanitizers are you using right now?
A few things definitely went wrong, the biggest issue being the health of your yeast.
The time the beer sat there without healthy yeast fermenting it, gave other microorganisms the opportunity to multiply and spoil the beer, instead.
If you can, trace all your steps in making the yeast starters, and how much slurry you actually pitched.
Was there enough growth in your starters?
How much of the yeast starter (slurry) did you pitch?
And how much yeast (slurry) did you save out for a next batch?
You didn't cook your yeast, by accident, did you? Temps over 100-120F will kill most yeasts.
That's why it's generally advised beginning brewers starting out using
dried yeast. It's simpler, far less susceptible to errors.
Once a (beginning) brewer gets their various processes sorted out, cleaning, sanitation, brewing, chilling, transferring to fermenter, aerating, pitching the right amount of (dry) yeast, controlling fermentation temps, taking samples, racking, packaging, etc. they will know what healthy fermentations look and taste like, they can start venturing out into "more complicated" things, such as proper yeast handling.
Remember, from the very start, all the way to the end, it's all about the yeast: we're zymurgists!