If you like wild/brett beers it may be worth holding onto for a few months if you don't need the fermentor. You'll have to taste it (I assure you it's completely safe). Make sure you have a stable gravity for about a month if you plan to bottle. I'm not sure what kind of beer you were making, but if you didn't intentionally "infect" it with a known strain, it's hard to say if it will be any good. Only way to find out is to taste it.
Finally an infected "Is it infected" post.
Who knows what it is? How long has it been going. What yeast did you use?
You have a couple of options. First you need to taste it. It will not hurt you. If it tastes fine, you then have to choose what to do. If it tastes awful, then it s a dumper - you can't improve crap. It may or may not have sour notes, these can actually complement a beer, especially a brown ala. If it is an obviously vinegar sourness (versus a yogurt sourness), it is gone.
What can you do:
1) Bottle, wait a few weeks and check carbonation in a bottle If carbonation is fine, move bottles to a fridge and drink fairly quickly. The cold will slow (or maybe even stop) what is going on in the bottles. You could try heat pasteurization (I wouldn't), and you can find information on that in the cider forum.
2) Leave it in a fermenter for the long haul. Maybe 12 months. I would suggest moving it to a glass carboy if you plan to do that.
Whatever you do, soak everything in a mild bleach solution (1 tablespoon to a gallon) for a few days Then rinse out with HOT water (cold water will leave a bleach film on the surface).
Good luck.
Thank you for the advice. I'm going to do just that. If it taste salvageable I'm going to bottle, if not I'm going to dump it.
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