I'd check the final gravity and make a judgement based on that and think just what it could be (if it is) infected with. If there is a lot of residual sugars there could be quite a lot of additional fermentation to come, though it could be very slow depending on storage temperature. This does change the safety of packaging in glass bottles especially though and I would take the decision to bottle very seriously.
If you use regularly use saison yeast or brettanomyces in your brew house and think it could be that these will get very low. A minor lactic acid bacteria infection is not that big a deal in comparison because they typically progress so slowly under the relatively harsh conditions of cold, alcoholic, hopped, low dissolved oxygen packaged beer that you might just find they are slightly over-carbonated 6-12 months down the line if you've not already drank them by this point.
It might not even be infected depending on what you've done? I've had tart character from different yeasts and recently made a mango session pale where I took 5L off prior to the dry hop to compare. The post boil pH prior to adding the mango was already 4.99 with next to no rA and as the mango made up 14% of the total extract the beer which wasn't dry hopped was quite sharp and tangy, akin to a bright fruit wine. The dry hop kind of raises the pH and the dry hopped version doesn't have this character.
Do you keg? Rock on if so. They usually have PRVs and are easy to bleed if required.