+1 on the yeast clinging to the sides of bottles.
One of the best beers I have made had a very similar appearance only in a brown bottle. At first sight I thought the same, infection, but later realised that it was just the yeast clinging to the sides of the bottles. Other different shaped bottles in the same batch didn't have any because of more sloping sides. This beer started out harsh when it was green but turned out bloody delicious. Too bad it was nearly all gone by the time it had peaked, always the way. I ended up giving the stubbies a quick twist to release the yeast and it settled out very clear.
I've never thrown anything out and always will be prepared to keep brews for even years before I give up on them. That said there's always the possibility of bottle bombs but regular sampling can keep tabs on carbonation levels, as can cold conditioning your stubbies in the fridge put an end to further carbonation from yeast. I would personally recommend doing this with your batch if it is carbonated to an exceptable level.
I reckon an infection would be obvious, never had one but a cidery taste to me could very probably be from a high fermentation temperature.