[ogmofojones]

I brewed an all grain batch of ale on Saturday (2 days ago).  I targeted 10 gallons to the fermenter (ended up with 9.5).  I split the batch into two separate carboys (see picture):

https://imgur.com/a/N3IGR

The first 5 gallons (the clearer batch) was auto siphoned from the boil kettle first and I pitched with White Labs WLP001 California Ale Yeast plus clarity ferm.  The remaining 4.5 gallons (opaque tan color) was auto siphoned from the boil kettle next and was auto siphoned from the boil kettle second and I pitched with White Labs WLP007 English Ale yeast.

My goal was to compare the two yeasts head to head with the goal of making a cleaner tasting california ale and a thicker, hazy English ale.

Here is what I don't get - at day 2, the color and clarity appear entirely different.  WHY?

I suspect that my false bottom did not filter out all the grain.  I did a much longer vortlauf then usual, which may have disturbed the grain bed.

I would love your feedback.

ADDITONAL INFO:
EQUIPMENT
15.5 gallon kettles - https://imgur.com/a/N3IGR 
2 x chugger pump
6.5 gallon carboy and 5 gallon carboy (ended up using a 6.5 and a 5 bc I broke a 6.5 in this session)

HOME BREW RECIPE:
Title: PBC West Coast IPA
Author: OGMofoJones

Brew Method: All Grain
Style Name: English IPA
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 14 gallons
Boil Gravity: 1.052
Efficiency: 75% (brew house)
Mash temp: 150 F
Sparge temp: 200 F

STATS:
Original Gravity: 1.073
Final Gravity: 1.017
ABV (standard): 7.29%
IBU (tinseth): 54.55
SRM (morey): 9.33

FERMENTABLES:
9 lb - American - Pale 2-Row (34%)
2 lb - American - Wheat (7.5%)
5 lb - American - Munich - Light 10L (18.9%)
0.75 lb - American - Caramel / Crystal 15L (2.8%)
0.75 lb - American - Caramel / Crystal 40L (2.8%)
9 lb - United Kingdom - Maris Otter Pale (34%)

HOPS:
1.1 oz - Citra, Type: Pellet, AA: 12.5, Use: Boil for 90 min, IBU: 25.7
1.1 oz - Idaho 7, Type: Pellet, AA: 12.3, Use: Boil for 90 min, IBU: 25.29

YEAST:
White Labs - California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 72 F
Pitch Rate: 0.5 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 75
Mg2: 5
Na: 40
Cl: 75
SO4: 80
HCO3: 110

[kramerog]

It appears that the fermenter on the left is pale and opaque on the right because it has a lot of yeast in suspension.  It is too early to tell what the finished beer will look like based on how the beer on the left looks like after two days.