cloudy brown clumps

This is an unpasteurized wild fermentation from stayman apples. Does this look normal? Are the brown clumps the start of a vinegar mother?

Did any apple pieces get into your carboy?

No I didn't see any going in. There is a ring of bubbles but no fermentation yet. I might bring it upstairs into a warmer temp to see if it gets it going.

I have seen this before. Very high levels of pectin in apples can cause clumping of the sediment when it sits for a while. My local apple farmer listed a few types of apples very high in pectin that he will not use in his cider because of this, but I can't remember if Staymans were on the list.
Try boiling a few ounces of water and adding a tsp pectic enzyme to the carboy. That should help break them up and settle them out if you are trying for a clear cider.