If you looked through that thread then you know that your beer is the Jessica Alba of infections. They can get super gnarley, and when there are multicolored bubbles and veins and puffy crap covering your beer, man that's when you know you are onto something good.
I agree with some of the others, that if you were not intending to make a sour beer and it got infected, there's a good chance it'll be a tosser. But if you are working at it and you pitched a great blend of bugs and brewers yeast (and Roeselare is excellent) then no worries. I've made several flanders reds, a couple of oud bruins (had one tonight), and I'm sipping a berliner weisse right now (I've made a couple of those too). They all had some nasty carpet on the surface. The berliner even grew little pellicles in the bottle.
I would be concerned about too much O2. One of the bugs inm Roeselare (pedio?) likes to make acetic acid when there's a too much O2. This will lead to a vinegary flavor in the beer when it's done. I had this in one of mine from too much "testing".
I'd definitely get an airlock onto it. It's not too late to do that.
I'd stick a thief in there right now and give her a taste.