For the sake of science here are some current photos. Still a little krausen on the Bell's yeast, but the 1968 finished 2-3 days ago. Transferred the 1968 carboy today and it tasted amazing (1.065-1.017 in 4 days and clear). Color appears to be the same again.
BTW, if you never used the 1968 yeast, you should try it. Clears quick and an English Mild/Bitter can be drinkable with force carb in 10 days. Ignore the diacetyl nonsense. It's an ale, and it is only slightly apparent if kept on the cool side of fermentation (64 F or lower). I love Fuller's beers, so a little diacetyl is not an issue for me.