Diagnosis please.....

[D5000]

I brewed two single malt (vienna) brews a week ago. In the fermenter they look very different.



The one on the left I mashed for 60 minutes, checked for conversion with iodine then drained and sparged into the boil kettle. I didn't start heating until sparging was complete.
The one on the right I mashed for 90 minutes but started heating the first runnings while sparging. I batch sparged both brews.
Boiled both for 60 minutes, chilled through my cfc then pitched us-05 into them.

The mash times, and early heating and hop types are really the only difference between the two brews.
Why do they look so different?

A week in the fermenter and the one on the left has me worried.




After agitation.......





It was the first brewed that day.
Possibly it picked up something from my cfc?
Can somebody talk me off the ledge or confirm my suspicion ?

 

[FRS]

Looks like the carboy on the left simply has more suspended yeast.

Every ferment is a little different, yeast work on their own time. I wouldn't jump to any conclusions just yet. Relax, don't worry, have a homebrew!

Sent from my Nexus 4 using Home Brew mobile app

 

[TheZymurgist]

If I'm remembering correctly, I think longer mashes can lead to a more fermentable wort, which could explain why the one on the right is showing more yeast activity. The color could be due to a number of reasons. Maybe the longer mash time somehow effected the color, but I doubt it. Could be that heating the wort while draining may have led to some caramelization, but I don't think that's likely. I would bet it has more to do with the yeast activity. Wait until fermentation is complete, then compare the colors.

 

[day_trippr]

[...]Could be that heating the wort while draining may have led to some caramelization, but I don't think that's likely.[...]

Given the input, I think that's actually the simplest answer...

Cheers!